Makloubeh - Cauliflower

Name: Makloubeh - Cauliflower
Ingredients: 1 large cauliflower; 1 1/2 lbs boneless beef cubes (or lamb); 1 large onion; 2 cups rice; 1/2 teaspoon allspice; 1/2 teaspoon pepper; 1 dash garlic powder; 2 tablespoons butter; 4 teaspoons salt; 3 1/2 cups broth or 3 1/2 cups water; 1/8 teaspoon saffron (optional); 2 tablespoons pine nuts (optional)

12 ingredients

6 steps

Ingredients

1 large cauliflower
1 1/2 lbs boneless beef cubes (or lamb)
1 large onion
2 cups rice
1/2 teaspoon allspice
1/2 teaspoon pepper
1 dash garlic powder
2 tablespoons butter
4 teaspoons salt
3 1/2 cups broth or 3 1/2 cups water
1/8 teaspoon saffron (optional)
2 tablespoons pine nuts (optional)

Directions

1

Saute onion and meat together in butter.
2

Add salt and spices. Add broth or water and cover. Let meat simmer over moderate heat until tender.
3

Break cauliflower into medium size florets. Sprinkle with salt. Fry in deep, hot oil until dark brown, the darker the better. When it looks almost burnt to me, I know its right. Drain on paper towels.
4

Add cauliflower on top of meat. Add uncooked rice on top of cauliflower. Make sure that all are covered by broth. Add more if necessary to cover.
5

Bring to a boil and reduce heat. Simmer for 40 minutes, or until rice is tender and broth/water is absorbed.
6

Traditionally, this dish is allowed to cool for 30 minutes and then the pot is turned upside down in a large platter. It is then garnished with pine nuts and served with plain yogurt. I just dish it from the pot because my family can't wait 30 minutes now that the whole house smells so yummy.