Cauliflower Tajine

Remove the leaves from the cauliflower. Coarsely chop the parsley and coriander, cook together with the cauliflower in salted water until tender.

Cut the meat into pieces. Peel and finely chop the onion and garlic.

Heat the oil in a tajine and fry the meat briefly. Add the onion and garlic.

Add saffron, ginger and a little salt. Deglaze with water and simmer gently for about an hour, until the meat can be easily cut with your fingers.

Add more water if necessary.

Sprinkle the meat with the juice of one lemon. Then sprinkle with the paprika and cumin.

Remove the cauliflower from the water, divide into individual roses and add to the meat. Close the tajine and braise everything together for another 15 minutes at low temperature.

Serve the tajine directly at the table.

Preparation Tip:

Instead of beef, you can also use lamb. It goes well with pita bread or rice. If you do not like cilantro, leave it out.

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