Middle Eastern Makloubeh With Cauliflower And Potatoes - cooking recipe

Ingredients

1 large cauliflower
5 medium potatoes or 5 medium potatoes
1 1/2 1 1/2 lbs chicken or 1 1/2 lbs beef, cubed
2 cups rice (soak in hot water)
1/2 teaspoon allspice
1/2 teaspoon pepper
4 teaspoons salt (or more)
1 onion
1 dash garlic powder
2 tablespoons butter
oil (for frying)
3 1/2 cups water, and or 3 1/2 cups meat broth

Preparation

Boil meat in water, skimming the froth as it appears on the surface.
Add Allspice, Pepper, salt, and garlic and cover.
Let meat simmer over moderate heat until tender.
Strain broth into a bowl. Reserving meat for later use.
Break the Cauliflower into medium-sized flowerets. Sprinkle with salt, then fry in deep hot oil until golden brown. Drain on absorbent paper.
Do the same with the potatoes (cut in large cubes).
In a 4-quart pot, saute onion and meat. Cover meat with cauliflower, potatoes, and drained rice.
Add brother or water to cover the rice.
Let it all come to a fast boil. Then reduce heat.
Cook covered for 40 minutes, or until the rice is tender and the water is absorbed. Remove from fire.
Let cool for 1/2 hour, then turn pot upside down in a large platter or a large plate.
If desired, garnish with sauteed pine nuts.