Scrumptious Moroccan Sautee

Scrumptious Moroccan Sautee

This warm, spicy, with a touch of sweet, concoction was inspired by a special at the Five Seeds Restaurant. Sautéed cauliflower, onion, garbanzos, almonds, raisins and dates spiced with harissa, cinnamon and cumin seeds. So good for you and so tasty. Serve over whole grain basmati or quinoa, with toasted whole grain pita, or on its own.
Course Main Dish
Servings 4 servings


  • 1 head cauliflower cut into one inch pieces
  • 1 yellow onion diced
  • 5 cloves garlic chopped finely
  • 1 15 oz can garbanzos
  • 1/2 cup water
  • 1 vegetable or chicken bouillon cube
  • 2 tablespoons olive oil
  • 1/4 cup raisins
  • 1/4 cup chopped dates deglet noor dates work well
  • 1/4 cup sliced almonds toasted, if desired
  • 1/2-1 tablespoon Harissa moroccan spice blend Whole Foods, and others carry this
  • 1/2 tablespoon cinnamon more, if desired
  • 1/2-1 tablespoon cumin seeds whole seeds (not ground)
  • 1/4 cup hummus


  • 1. Over medium heat in large pan, sauté onion, garlic and olive oil about 5 min. 2. Add cauliflower, water spices and bouillon. Cook until soft, about 15-20 minutes. Stir occasionally. 3. Add garbanzos, raisins, dates, and almonds. Cook another couple of minutes. Water will be absorbed. 4. Stir in hummus. 5. Serve alone, over whole grain basmati or quinoa or with whole grain toasted pita.

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