Casablanca Comfort

Moroccan Beef Tagine with Bell Peppers over Cauliflower Rice

50 minutes
Serves 4
DinnerAfricanSoy-freeGluten-free
Herb's take

Tonight, we travel to North Africa for an aromatic dinner that proves ground beef is anything but boring when paired with Moroccan spices and sweet bell peppers. You’ll learn why blooming spices is the flavor hack of the century and how cauliflower makes a brilliant (and totally gluten-free) rice stand-in.

Ingredients

Yield
4

Instructions

  1. 01
    In a large Dutch oven or heavy pot, heat 2 tablespoons olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
  2. 02
    Stir in the garlic and ginger and cook for 1 minute, just until fragrant.
  3. 03
    Add cumin, cinnamon, turmeric, paprika, cayenne, black pepper, and 1 teaspoon salt. Stir constantly for 1 minute to bloom the spices.
  4. 04
    Add the ground beef. Cook, breaking up clumps, until no longer pink, about 6 minutes.
  5. 05
    Stir in the sliced bell peppers and cook for 3 minutes.
  6. 06
    Pour in the crushed tomatoes, beef broth, and raisins. Bring to a simmer.
  7. 07
    Reduce heat to low, cover, and cook for 25 minutes, stirring occasionally.
  8. 08
    While the tagine simmers, make the cauliflower rice. Pulse cauliflower florets in a food processor until rice-sized.
  9. 09
    Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add cauliflower, season with remaining 1/4 teaspoon salt, and cook, stirring, until just tender, about 5 minutes.
  10. 10
    Taste the tagine and adjust seasoning with salt if needed.
  11. 11
    To serve, spoon cauliflower rice into shallow bowls and ladle tagine on top. Sprinkle with toasted almonds and chopped cilantro.
  12. 12
    Serve with lemon wedges on the side for squeezing at the table.

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