CAULIFLOWER TAGINE

Cauliflower Tagine image

Fragrant North African spices mingle with cauliflower, vegetables and lemon to create this exotic and easy vegetarian meal. We served this dish and the residents' were delighted - I held back on the spices but not entirely! However, the couscous wasn't as well received; we had to opt for orzo but the residents' would have preferred r i c e! I can't fight "cultural appetites" any longer. :)

Provided by Manami

Categories Stew

Time 48m

Yield 6 serving(s)

Number Of Ingredients 20

Ingredients

2 tablespoons extra virgin olive oil
1 large sweet onion, halved and cut in strips
4 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 teaspoon ground ginger
2 slices lemons
2 bay leaves
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
14 1/2 ounces low sodium vegetable broth
2 lbs cauliflower, cored, cut into 2-inch-long florets
6 carrots, peeled, cut into 2-inch-lengths
29 ounces fire-roasted whole 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 leaf
freshly cooked couscous, accompaniment (or orzo or rice for the folks' at Ponce Plaza!)

Steps:

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, 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.

*** Explore more Cauliflower Tagine Recipes »

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