Fragrant North African spices mingle with cauliflower, vegetables and lemon to create this exotic and easy vegetarian meal.
- 2 tablespoons extra virgin olive oil
- 1 large sweet onion, halved and cut in strips
- 4 garlic cloves, minced
- 1 teaspoon ground cumin (more if you like the taste)
- 1 tablespoon fresh grated ginger
- 1 tsp. Paprika
- 1/4 tsp. turmeric
- 2 quarters small lemon
- 2 bay leaves
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 14 1/2 ounces low sodium vegetable or chicken broth
- 2 lbs cauliflower, cored, cut into 2-inch-long florets
- 6 carrots, peeled, cut into 2-inch-lengths
- 29 ounces fire-roasted diced tomatoes, undrained ( 2 – 14.5 oz cans)
- 15 ounces chickpeas, drained ( 1 can)
- 1/2 cup raisins
- 1 cinnamon stick
- 2 medium zucchini, cut into 1-inch chunks
- 1/4 cup toasted slivered almonds
- 1/4 cup cilantro leaves
- Freshly cooked couscous, orzo or rice
- Heat oil in a large Dutch oven over medium heat; add onion and sauté 6 minutes, or until soft and translucent.
- Stir in garlic, cumin, paprika, turmeric, ginger, lemon slices, bay leaves, salt and pepper and cook, stirring, until fragrant.
- Pour in broth; add cauliflower, carrots, tomatoes with their juice, chickpeas, raisins,and cinnamon stick.
- 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.
- 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.
- Sprinkle almonds and cilantro over each serving.
Yield: 6 servings. You may add cooked chicken breast if desired. Cook in a tagine if you have one – it improves the flavor (see photo). If you like spicy food, add a shot or two of red pepper sauce.
|Amount Per Serving|
|Total Fat 8.4g|
|Saturated Fat 1g|
|Monounsaturated Fat g|
|Polyunsaturated Fat g|
|Trans Fat g|
|Total Carbohydrate 52g|
|Dietary Fiber 12.6g|
|* These values were kindly provided by the recipe submitter. John Stone Fitness LLC is not responsible for errors or omissions.|
Recipe submitted by meg in houston