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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. The base of the casserole is cauliflower grated into a rice-like texture. Chop the head of cauliflower into small pieces. Push the pieces through a food processor using the grating blade. Spread the grated cauliflower out in a 9×13 rectangular baking pan. | 2. Salt and pepper the chicken. Melt 1 tablespoon of butter in a deep pan over high heat. Add the chicken, browning well, about 3-5 minutes a side. | 3. Remove the chicken from the hot pan and set aside. Turn heat down to medium and add onion, ginger, garlic and carrots. Cook until the onions are soft. Add remaining tablespoon of butter and all spices. Stir well. | 4. Add red pepper, the can of tomatoes, minced parsley or cilantro and salt. Return the chicken to the pot and simmer for 3-5 minutes. | 5. Pour the chicken mixture over the cauliflower and mix really well, so the cauliflower is completely covered by the sauce. Slice a lemon into thin slices and lay on top of the casserole. Cover the pan with tin foil and bake for 35 minutes. Remove the tinfoil and cook for 25 minutes more. | 6. Garnish with more fresh parsley or cilantro before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cauliflower	1			26.75	5.3179	2.0544	0.2996
chicken	2 -3			-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
onion	1		chopped	64.0	14.944	1.76	0.16
gingerroot	2	tablespoons	chopped	-	-	-	-
garlic clove	2		chopped	-	-	-	-
carrot	3		peeled sliced	157.44	36.7872	3.5712	0.9216
cumin	2	teaspoons		15.75	1.8581	0.748	0.9353
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
coriander	1	teaspoon		0.0767	0.0122	0.0071	0.0017
turmeric	1/2	teaspoon		4.68	1.0071	0.1452	0.0488
cinnamon	1/2	teaspoon		-	-	-	-
cayenne	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
red pepper	1		cut	1.25	0.2753	0.0584	0.0138
tomato	28	ounces	diced	142.8814	30.8783	6.9853	1.5876
parsley	1/2	cup	chopped	10.8	1.899	0.8909999999999999	0.237
salt	2	teaspoons		-	-	-	-
lemon	1			1.2808	0.4116	0.0486	0.0132

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.