Moroccan spiced roast beef with caramelised cauliflower

Tender, juicy beef is beautiful marinated in a fragrant Moroccan seasoning and cooked to perfection. Serve your meal with sweet, caramelised cauliflower and steamed green beans for a flavour sensation that will leave you wanting more!

  • 15 mins preparation
  • 2 hrs 15 mins cooking
  • Serves 6
  • Print


Moroccan spiced roast beef with caramelised cauliflower
  • 1/2 cup olive oil
  • 1 tablespoon ground cumin
  • 1 tablespoon sweet paprika
  • 1 tablespoon honey
  • 1/2 teaspoon sumac
  • 1/2 teaspoon cayenne
  • 2 kilogram bolar blade beef roast
  • 4 small onions, halved
  • 2 cup vegetable stock
  • 1 large head cauliflower, cut into florets
  • steamed green beans, to serve


Moroccan spiced roast beef with caramelised cauliflower
  • 1
    In a small bowl, combine half of oil with half of cumin, half of paprika, honey, sumac and cayenne, until well blended. Rub over beef to coat. Set aside to marinate for 30 minutes.
  • 2
    Preheat oven to very slow, 120°C. Arrange onions in a single layer in a medium baking dish. Place beef on top. Pour over stock. Bake for 2 hours 15 minutes, or until cooked to taste.
  • 3
    Meanwhile, line an oven tray with baking paper. Arrange cauliflower in single layer on tray and drizzle with remaining oil. Sprinkle with remaining combined cumin and paprika. After meat has cooked for half the time, place cauliflower in oven and continue baking. Add more stock to beef if required.
  • 4
    Remove beef from dish and cover loosely with foil. Rest 15-20 minutes. Serve sliced roast beef with onions, cauliflower and steamed green beans.


The beef will be cooked to medium using this method. It can be cooked more quickly at a higher temperature to give a rare result.

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