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Cauliflower Tagine

Whitney Donohue
Print Recipe
Servings 10

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. :)