Cauliflower Tagine
Transport your taste buds to the vibrant flavors of North Africa with this aromatic Cauliflower Tagine. This one-pot, plant-based dish combines tender cauliflower, sweet carrots, and zucchini with warm, earthy spices like cumin, turmeric, and cinnamon, creating a comforting and fragrant stew. Infused with the natural sweetness of dried apricots and raisins, and enhanced by hearty chickpeas and tomatoes, this tagine strikes the perfect balance of savory and sweet. Ready in under an hour, it's a simple yet impressive meal perfect for weeknights or dinner parties. Serve it over fluffy couscous or quinoa, and garnish with fresh cilantro and crunchy sliced almonds for a stunning presentation. This vegan tagine is not only wholesome and nourishing but also a feast for the senses.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 medium head, cut into bite-sized pieces cauliflower florets
- 2 medium, peeled and sliced carrots
- 1 medium, diced zucchini
- 2 tablespoons tomato paste
- 3 cups vegetable broth
- 15 ounces, drained and rinsed canned chickpeas
- 14.5 ounces, canned diced tomatoes
- 0.5 cup, chopped dried apricots
- 0.25 cup raisins
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped (optional for garnish) fresh cilantro
- 0.25 cup (optional for garnish) sliced almonds
Instructions
Heat the olive oil in a large pot or tagine over medium heat.
Add the diced onion and sauté for 3–4 minutes until softened and translucent.
Stir in the minced garlic, ground cumin, cinnamon, turmeric, coriander, and paprika. Cook for 1–2 minutes until the spices are fragrant.
Add the cauliflower florets, carrots, and zucchini to the pot. Stir to coat the vegetables evenly with the spices.
Mix in the tomato paste and cook for 1 minute, stirring quickly to combine.
Pour in the vegetable broth, diced tomatoes, chickpeas, chopped dried apricots, and raisins. Stir well and bring the mixture to a boil.
Reduce the heat to low, cover with a lid, and simmer for 25–30 minutes, or until the vegetables are tender.
Season with salt and black pepper, adjusting to taste as needed.
Remove from heat and allow the tagine to rest for 5 minutes before serving.
Garnish with fresh cilantro and sliced almonds, if desired. Serve warm with couscous, quinoa, or crusty bread.
Nutrition Facts
Calories |
1780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7932 mg | 345% | |
| Total Carbohydrate | 272.1 g | 99% | |
| Dietary Fiber | 66.2 g | 236% | |
| Total Sugars | 118.6 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 854 mg | 66% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 7221 mg | 154% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
