Cauliflower Tagine

Name: Cauliflower Tagine
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 2 tbsp extra virgin olive oil; 1 large sweet onion; 4 garlic cloves; 1 tsp ground cumin; 1 tsp ground ginger; 2 slice lemons; 2 bay leaves; 0.5 tsp kosher salt; 0.5 tsp fresh ground pepper; 14.5 oz low sodium vegetable broth; 2 lb cauliflower; 6 carrots; 29 oz fire-roasted whole tomatoes; 15 oz chickpeas; 0.5 cup raisins; 1 cinnamon stick; 2 medium zucchini; 0.25 cup toasted slivered almonds; 0.25 cup cilantro leaf; freshly cooked couscous

Chickpeas, cauliflower and lemons simmered on the stove and spiced with cumin and ginger for a Moroccan tagine. It's finished with cauliflower tagine and juices from pot.

48 min · Serves 6 · Medium

Method

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Time: Prep 20 min · Cook 28 min · 48 min total
Difficulty: medium

1
Heat oil in a large Dutch oven over medium heat; add onion and sauté 6 minutes, or until soft and translucent.
6 min
2
Stir in garlic, cumin, ginger, lemon slices, bay leaves, salt and pepper and cook, stirring, until fragrant.
3
Pour in broth; add cauliflower, carrots, tomatoes with their juice, chickpeas, raisins and cinnamon stick.
4
Bring to a boil, breaking up tomatoes into large chunks with a spoon. Reduce heat to low, cover pot and simmer 15 minutes, stirring several times.
15 min
5
Add zucchini chunks; cover pot and continue to simmer 10 minutes longer or until tender. To serve, spoon couscous into serving bowls; top with the cauliflower tagine and juices from pot.
10 min
6
Sprinkle almonds and cilantro over each serving.