Cauliflower tagine captures the essence of Moroccan flavors while being a hearty vegetarian dish. This delightful recipe combines cauliflower, olive oil, ras el hanout, carrots, red onions, garlic, chopped tomatoes, chickpeas, green olives, wholewheat couscous, vegetable stock, yogurt, and fresh parsley to create a rich and satisfying meal. I love how it brings together vibrant spices and wholesome ingredients for a comforting yet light dinner.
Exploring cauliflower tagine has opened my eyes to the versatility of this vegetable. It absorbs the spices beautifully, making each bite flavorful and unique. With the combination of various textures and tastes, I find it’s a dish that appeals to everyone, even those who may not typically choose vegetarian meals.
Ingredients
- 1 trimmed cauliflower, broken into florets
- 1 tablespoon of olive oil
- 1 tablespoon of ras el hanout
- 1 sliced carrot, diagonally
- 2 thickly sliced red onions
- 3 finely sliced garlic cloves
- 400g can of chopped tomatoes
- 400g can of chickpeas, drained and rinsed
- 80g pitted and halved green olives
- 200g of couscous
- ½ vegetable stock cube, dissolved in 250ml of water
- 120ml fat-free yogurt
- 15g roughly chopped fresh parsley
How to make cauliflower tagine?
- Preheat the oven to 220°C (fan 200°C) or Gas Mark 7.
- Toss the cauliflower with 1/2 tablespoon of oil and 1/2 tablespoon of ras el hanout in a baking dish.
- Roast for 20-25 minutes until tender and golden.
- Over medium heat, heat 1/2 tablespoon of oil in a saucepan.
- Add chopped carrots, onions, and garlic, cooking for 5 minutes.
- Stir in 1/2 tablespoon of ras el hanout and cook for another minute.
- Add chopped tomatoes, chickpeas, and olives, along with boiling water.
- Bring to a boil, reduce heat to low, cover, and simmer for 15-20 minutes.
- Remove from heat and mix in the roasted cauliflower.
- Place couscous in a heatproof bowl.
- Pour stock over the couscous.
- Cover and let sit for 5 minutes.
- Fluff with a fork.
- Serve the couscous topped with the tagine, a dollop of yogurt, and chopped parsley.
Health and Nutrition
| Nutrient | Amount |
|---|---|
| Calories | 335 kcal |
| Protein | 15.1 g |
| Carbohydrates | 41.6 g |
| Fiber | 13.1 g |
| Fat | 10 g |
| Sugars | 16 g |
| Salt | 1.3 g |
Serving Suggestions
Accompaniments
To complement cauliflower tagine, I often serve it alongside fluffy couscous. The nutty flavor of couscous pairs well with the spices in the tagine.
Other great options include:
- Basmati rice: Its delicate texture works beautifully with the hearty tagine.
- Flatbreads: Warm pita or Moroccan bread makes for great dipping.
- Yogurt or labneh: A dollop of creamy yogurt balances the spices.
I also love to include a fresh salad, like a simple cucumber and tomato salad, to add a refreshing crunch.
Presentation Tips
For an appealing presentation, I like to use a beautiful tagine pot. Place the tagine in the center of the table, allowing everyone to serve themselves.
Add vibrant garnishes like chopped herbs, lemon wedges, or pomegranate seeds for a splash of color.
Serving suggestions:
- Use warm, inviting dishes to maintain the temperature.
- Consider layering ingredients in bowls for a visually diverse meal.
A colorful tablecloth or placemats can also enhance the dining experience, making the meal feel special and inviting.
Cooking Tips and Tricks
Use Fresh Cauliflower
Fresh cauliflower gives the best texture and flavor. If possible, choose organic for a more vibrant dish.
Spice it Up
Tagine benefits from spices. I enjoy adding:
Sauté First
I often sauté onions and garlic first to enhance the flavors. This step adds depth to the dish.
Layer the Ingredients
Layering the ingredients helps with even cooking. I arrange the cauliflower on top of other vegetables to prevent overcooking.
Add Liquid Sparingly
A little liquid goes a long way in tagine. I usually add just enough vegetable broth to steam the ingredients without drowning them.
Garnish for Flavor
Before serving, I sprinkle fresh herbs like cilantro or parsley on top. It brightens the dish and adds freshness.
Serve with a Side
Pairing tagine with couscous or bread makes for a satisfying meal. The couscous absorbs the rich flavors perfectly.
Preservation and Storage
I recommend storing cauliflower tagine in the refrigerator in an airtight container to maintain its flavor and texture.
For optimal storage, consume the dish within 3 to 5 days. If you need a longer shelf life, freezing is an option.
Freezing Cauliflower Tagine
- Cool Completely: Before freezing, allow the tagine to cool to room temperature.
- Portion it Out: Divide the tagine into single-serving portions for easy reheating.
- Use Freezer Bags or Containers: Place each portion in a freezer-safe bag or container, removing excess air.
- Label and Date: Write the date on the packaging to keep track of freshness.
Cauliflower tagine can last in the freezer for up to 3 months. When you’re ready to enjoy it, thaw it in the refrigerator overnight or use the microwave for a quicker option.
I find it helpful to reheat the tagine on the stove, adding a splash of water or broth to restore moisture. This prevents the dish from drying out during the reheating process.
Conclusion
Cauliflower tagine offers a delightful blend of flavors and textures. I appreciate how the spices enhance the cauliflower and other vegetables.
Each ingredient I choose brings unique nourishment and taste. Serving it with couscous or crusty bread pairs perfectly.
Including cauliflower tagine in my meal rotation not only diversifies my diet but also introduces a plant-based option that everyone enjoys. It’s an easy way to bring warmth and comfort to my table.
As mentioned above, you can replace the couscous with basmati rice.
Get this jeera rice recipe now (by clicking the image below):
