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Cauliflower Tagine

Cauliflower Tagine

Description

Fragrant North African spices mingle with cauliflower, vegetables and lemon to create this exotic and easy vegetarian meal.

Ingredients

• 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

Instructions

• 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.

Notes

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.

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Recipe submitted by meg in houston