Recipe for Veal Tagine with Cauliflower

Remove the leaves from the cauliflower, separate it into florets, and rinse it under water. Set it aside in a large bowl. Wash, dry, and strip the herbs separately. Chop them, still separately. Peel and chop or slice the onion. Peel, remove the germ, and chop the garlic cloves. Keep one of the chopped cloves with the coriander leaves.

Heat half of the oil in a large pot and sauté the onion and garlic for about 5 minutes. Meanwhile, cut the meat into fairly even cubes.

Add the remaining oil with the pieces of veal to the pot and sauté them for about 10 minutes, stirring them in all directions.

Then add the chopped parsley, turmeric, ginger, salt, pepper (mix all of this in a bowl beforehand), and tomato paste. Stir and add water. Bring to a gentle boil, cover, and let simmer for 10 minutes.

Add the cauliflower florets and continue cooking covered for 40 to 45 minutes (pierce the cauliflower with a knife to check that it is tender).

To finish, reduce the sauce if it is too liquid. Leave it in the cooking pot or transfer the dish to a serving plate. Sprinkle with chopped cilantro and raw minced garlic, and serve very hot.