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Cauliflower Tagine


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.

Nutrition Facts
Amount Per Serving
Calories 302.6
Total Fat 8.4g
Saturated Fat 1g
Monounsaturated Fat g
Polyunsaturated Fat g
Trans Fat g
Cholesterol 0g
Sodium 462.3mg
Potassium mg
Total Carbohydrate 52g
Dietary Fiber 12.6g
Sugars 19.9g
Protein 10.9g
* 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

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