This Moroccan tomato sauce includes sautéed onions, peppers, garlic, chickpeas, edamame and a slew of lively spices. It’s blanketed over a pillow of cilantro cauliflower rice (or “couscous”) making it extremely light, yet ultra satisfying.
I absolutely love how boldly-spiced most Moroccan dishes are. You’ll often taste notes of ginger, turmeric, saffron, cumin, paprika and my personal favorite, harissa, in a lot of zesty Moroccan dishes.
Harissa is a vibrant seasoning that is traditionally made with hot chilies, garlic, cumin and coriander. Not only does it add the perfect kick of spice to sauces and spreads, but it can also be used to create a bold, spicy rub for roasted and grilled meats. This spice should definitely be added to your collection for all of the above!
I’ll be honest. I struggle going completely meatless for meals, with the exception of breakfast. I usually find myself hungry again an hour later because the meal was either too high in carbohydrates (#carbcrash) or too low in protein. I wanted to make this dish relatively low in carbohydrates, yet amped up with some quality plant-based protein. I truly didn’t miss the meat one bit.
Let’s also talk about this cauliflower rice. You guys. It is easy peasy and takes less than 10 minutes to prepare. Throw some chopped cauliflower in a food processor, pulse for ~10 seconds, transfer it to a heated skillet with a little olive oil and let it cook for 10 minutes. Voila! A lower calorie, lower carb alternative to rice that takes a fraction of the time.
Major food crush.
I like to season mine with sea salt, pepper and some kind of herb. In this case, cilantro. Parsley works great for just about any other dish you pair it with. You just gotta season it with SOMETHIN’ or it’s else its way too plain jane. Your options, however, are limitless.
The cauliflower absorbs flavors like a sponge, so I found it’s always better the next day. Make-ahead lunches for the win!
Also, since this dish is meatless, it should stay good up to 4-5 days refrigerated….. A lot of winning going on right now.
Moroccan Roasted Tomato Sauce over Cilantro Cauliflower Rice
- 1 head of cauliflower
- 1/2 white onion, finely chopped
- 1/2 yellow bell pepper, finely chopped
- 3 cloves of garlic, minced
- One 14.5 oz can of diced fire-roasted tomatoes
- One 6 oz can of tomato paste
- 1 cup shelled edamame
- 1 cup chickpeas – I used canned; remember to drain and thoroughly rinse
- 1 1/2 cups unsweetened coconut milk – sub for unsweetened almond milk
- 1 bunch of fresh cilantro
- 3 tsp turmeric
- 1 tsp Harissa
- 1 tsp cumin
- 1/4 tsp cayenne pepper (optional; just adds a bit of heat)
- 1 tsp ginger
- 2 tbsp extra virgin olive oil, divided
1. Cut your head of cauliflower into quarters. Trim out the inner core from each quarter. Break apart the cauliflower into large florets with your hands. Transfer to food processor and process in 2-second pulses until it has completely broken down into couscous-sized granules. Transfer to heated skillet with 1 tbsp of olive oil. Add ~2 tbsp finely chopped cilantro, sea salt and pepper. Cover the skillet and cook until tender, ~5-8 minutes.
2. Heat remaining tbsp of olive oil in a large non-stick skillet over medium heat. Add onions, yellow bell pepper and a touch of salt and pepper. Sauté until tender, ~7-8 minutes. Add garlic and sauté until aromatic, ~1-2 minutes.
3. Add all spices, diced tomatoes and tomato paste. Whisk in almond milk 1/2 cup at a time to let it fully emulsify into tomato sauce. Bring sauce to a low boil and then reduce heat to low. Stir in edamame, chickpeas and chopped cilantro. Heat for an additional 2-3 minutes.
4. Spoon cauliflower rice into bowls or plates. Top with tomato sauce and garnish with additional cilantro. Dig in!
Nutrition Facts per Serving (2 cups prepared; 1/5th of entire recipe)
Calories: 175; Total Fat: 6.5 gm; Saturated Fat: <.5 gm; Cholesterol: 0 mg; Sodium: 370 mg; Carbohydrates: 23 gm; Fiber: 7 gm; Sugar: 6.5 gm; Protein: 7 gm