Cauliflower Tagine Recipes

CAULIFLOWER, OLIVE & LENTIL TAGINE

Steps:

• Heat the oil in a large frying pan add the onion and garlic and stir-fry briefly to soften them a little. Add the spices, then pour in the tomatoes with 1 can of water then stir in the chopped lemon zest, tomato purée, olives and bouillon powder. Add the carrots and cauliflower to the pan then cover and cook for 15 mins until they are just tender. Stir in the lentils with the liquid from the can and the coriander.
• While the tagine is cooking, cook the bulgur following pack instructions. If you're doing the Healthy Diet Plan, serve half with half of the tagine and chill the remainder for another night.

CAULIFLOWER TAGINE

Steps:

• Preheat oven to 450.
• Toss cauliflower with 2 T oil. Place on a baking sheet and bake for 15 minutes, turning occasionally or until browned and crisp tender.
• Heat remaining 2 T oil in a large skillet over high heat. Add ginger and cumin and stir fry for 30 seconds or until spices are fragrant. Add cauliflower, reduce heat to medium low and toss together until cauliflower is coated with spices. Stir in lemon juice and preserved lemon.
• Season with salt and pepper and sprinkle with chopped cilantro.

CAULIFLOWER TAGINE

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.