Makloubeh - Cauliflower

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 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)

Recipe

• 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.