Best 2 Cauliflower Tagine Recipes

Embark on a culinary journey to Morocco with a delightful dish called "Cauliflower Tagine". This traditional North African stew exudes an aromatic symphony of spices, tender vegetables, and the comforting warmth of a tagine pot. Whether you're a seasoned home cook or a novice in the kitchen, this comprehensive guide will guide you in crafting an authentic and flavorful cauliflower tagine. Discover the secrets of selecting the right ingredients, understanding the nuances of Moroccan spices, and mastering the cooking techniques that transform simple ingredients into a vibrant and harmonious dish. Prepare to tantalize your taste buds and immerse yourself in the captivating flavors of this Moroccan culinary masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

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.

CAULIFLOWER, OLIVE & LENTIL TAGINE

Cauliflower, olive & lentil tagine image

Packed with veg, this provides an amazing 4 of your 5-a-day. If you're not a fan of bulgur, swap it for brown rice or a wholewheat version of couscous

Provided by Sara Buenfeld

Categories Dinner, Supper

Time 40m

Number Of Ingredients 16

Ingredients

1 tbsp rapeseed oil
1 large onion , finely chopped
2 garlic cloves , finely chopped
1 tbsp chilli powder
1 tsp ground cumin
2 tsp ground coriander
400g can chopped tomatoes
1 lemon , zest removed with a potato peeler then chopped
2 tbsp tomato purée
12 Kalamata olives , halved
1 tbsp vegetable bouillon powder
4 large carrots , cut into batons
1 small cauliflower , cut into florets
400g can green lentils
⅓ small pack fresh coriander , chopped
200g bulgur wheat

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.

Nutrition Facts : Calories 336 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 16 grams sugar, Fiber 17 grams fiber, Protein 13 grams protein, Sodium 0.8 milligram of sodium

Tips:

Use fresh, high-quality ingredients. This will make all the difference in the flavor of your tagine.
Don't be afraid to experiment with different spices and flavors. There are many different ways to make a tagine, so feel free to get creative and try new things.
Let the tagine cook low and slow. This will allow the flavors to develop and meld together.
Serve the tagine with a side of couscous, rice, or bread. This will help to soak up the delicious sauce.

Conclusion:

Cauliflower tagine is a delicious and healthy dish that is perfect for a weeknight meal. It is easy to make and can be customized to your liking. So next time you are looking for a new and exciting dish to try, give cauliflower tagine a try. You won't be disappointed!

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