In this healthy vegetable side dish recipe, the flavors of Lebanese lubiyeh (green beans and lamb braised in a flavorful tomato sauce) are applied to cauliflower with delicious results. Source: EatingWell Magazine, September/October 2016

Breana Killeen


Ingredient Checklist


Instructions Checklist
  • Heat 2 tablespoons oil in a large skillet over medium heat. Add shallots and garlic; cook, stirring frequently, until the shallots are soft but not brown, about 1 minute. Sprinkle with marjoram, cumin, coriander, salt and allspice and cook, stirring constantly, for 15 seconds. Add the remaining 1 tablespoon oil, cauliflower and tomatoes; gently stir to combine.

  • Cover and cook, stirring occasionally, for 10 minutes. Uncover and continue cooking, stirring occasionally, until the cauliflower is tender and the sauce is thickened, 5 to 10 minutes more. Serve garnished with fresh marjoram, if desired.

Nutrition Facts

124 calories; 7.6 g total fat; 1.2 g saturated fat; 234 mg sodium. 655 mg potassium; 12.8 g carbohydrates; 4.2 g fiber; 6 g sugar; 3.6 g protein; 1009 IU vitamin a iu; 69 mg vitamin c; 84 mcg folate; 47 mg calcium; 1 mg iron; 33 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Made this many times already did increase the salt slightly and ate with mediterean meatballs on the side. Love the flavors of this dish! Read More
Rating: 3 stars
i doubled the spices but still found this to be pretty bland. If I make it again I think I will add more fresh herbs and some shrimp. Read More