Middle Eastern Braised Cauliflower

Middle Eastern Braised Cauliflower

1 Review
From: EatingWell Magazine, September/October 2016

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 3 tablespoons extra-virgin olive oil, divided
  • ½ cup finely chopped shallots
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh marjoram, plus more for garnish
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon salt
  • ¼ teaspoon ground allspice
  • 6 cups cauliflower florets (1-inch)
  • 4 cups diced tomatoes


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  1. 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.
  2. 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 information

  • Serving size: scant ¾ cup
  • Per serving: 124 calories; 8 g fat(1 g sat); 4 g fiber; 13 g carbohydrates; 4 g protein; 84 mcg folate; 0 mg cholesterol; 6 g sugars; 0 g added sugars; 1,009 IU vitamin A; 69 mg vitamin C; 47 mg calcium; 1 mg iron; 234 mg sodium; 655 mg potassium
  • Nutrition Bonus: Vitamin C (115% daily value), Folate (21% dv), Vitamin A (20% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2½ vegetable, 1½ fat

Reviews 1

January 08, 2017
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By: Nancy Hecker
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.
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