Neil Perry's Beef Tagine with Fried Cauliflower

smh.com.au

This cauliflower dish is truly wonderful, it takes on a deeply roasted, almost burnt flavour, which is a perfect complement to the rich meat. It also goes well with pasta, pinenuts, raisins and some grated cheese over penne.

1.2kg beef chuck, cut into 2.5cm dice

5 tbsp extra-virgin olive oil

1 x 400g tin peeled, chopped tomatoes

1 small cauliflower, broken into florets

½⁄ tsp freshly ground black pepper

1 tbsp chopped coriander

subheading: Chermoula:

1 medium Spanish onion, peeled and roughly chopped

4 garlic cloves

sea salt

½ tsp ground turmeric

5 tbsp extra-virgin olive oil

1 tbsp ras-el-hanout

1 tsp sweet paprika

1 tsp ground ginger

1 tsp ground cumin

2 tbsp coriander leaves

2 tbsp flat leaf parsley

1 tsp crushed dried chillies

juice of 1 lemon

Directions at smh.com.au

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer