Ingredients
-
2
-
1
-
4
-
1
-
1
-
2
-
2
-
1/2
-
1/2
-
14 1/2
-
2
-
6
-
29
-
15
-
1/2
Directions
Cauliflower Tagine, 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 :), Good and easy I paired it with quinoa because I didn’t have any couscous, and used fresh ginger because didn’t have any ground (If you do this, you can use a little less than the ground ) Also, the fire roasted tomatoes I bought had green chilies which made this dish spicy, but good
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Steps
|
1
Done
|
Heat Oil in a Large Dutch Oven Over Medium Heat; Add Onion and Saut 6 Minutes, or Until Soft and Translucent. |
|
2
Done
|
Stir in Garlic, Cumin, Ginger, Lemon Slices, Bay Leaves, Salt and Pepper and Cook, Stirring, Until Fragrant. |
|
3
Done
|
Pour in Broth; Add Cauliflower, Carrots, Tomatoes With Their Juice, Chickpeas, Raisins and Cinnamon Stick. |
|
4
Done
|
Bring to a Boil, Breaking Up Tomatoes Into Large Chunks With a Spoon. |
|
5
Done
|
Reduce Heat to Low, Cover Pot and Simmer 15 Minutes, Stirring Several Times. |
|
6
Done
|
Add Zucchini Chunks; Cover Pot and Continue to Simmer 10 Minutes Longer or Until Tender. |
|
7
Done
|
to Serve, Spoon Couscous Into Serving Bowls; Top With the Cauliflower Tagine and Juices from Pot. |
|
8
Done
|
Sprinkle Almonds and Cilantro Over Each Serving. |
