Cauliflower Tagine
I know I’ve talked about Bountiful Baskets before, so I won’t really go into the details much. Suffice to say that cauliflower makes a fairly regular appearance in the baskets, which is good, because I love cauliflower. My favorite way is roasted. It is super easy and super yummy. However, I had two heads of cauliflower in my fridge this week, so it was time for an experiment. I’ve been aching to try a tagine, and while I don’t have a tagine pot, the idea of braising my food slowly is appealing. That said, I don’t think this can truly be called a tagine, but since I don’t know what else to call it, the name stays.
Cauliflower Tagine
Ingredients
- 1 onion sliced
- 4 garlic cloves sliced
- 1 tsp cumin
- 1 tsp ground ginger
- 2 bay leaves
- 1/2 tsp salt
- 1/2 tsp pepper
- 32 oz vegetable broth
- 28-32 oz whole tomatoes
- 1 large cauliflower head about 2 lbs, chopped into bite size pieces
- 5-6 carrots sliced
- 2 cups garbanzo beans or 1-16 oz can
- 1 cup raisins
- 1 cinnamon stick
- 1 tbsp cornstarch + 1 tbsp water
- 2 cup couscous
- 2 cup water
Instructions
- Saute onion until soft and translucent. Add garlic and saute one minute more.
- Add spices. Saute one minute more.
- Add broth to pot. Add tomatoes, breaking up into smaller pieces.
- Add cauliflower, carrots, and garbanzo beans. Stir to coat with liquid.
- Add garbanzo beans, raisins, and cinnamon stick. Bring to a boil.
- Once pot is boiling, cover and reduce heat to a simmer. Simmer for 25-35 minutes.
- Mix together cornstarch and water. Add to pot and stir. Juices from tagine will thicken slightly.
- Bring water to a boil. Add couscous, cover, and remove from heat. After 5-6 minutes, fluff couscous.
- To serve, place couscous in the bottom of a serving dish and spoon cauliflower tagine over.
Notes
This makes A LOT. 10 servings may be a conservative estimate. However, if you eat vegan on a regular basis, you may find yourself eating more than you would as a meat-eater. In which case, 10 servings may not be enough. đŸ™‚
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