Cauliflower Tagine Food

WONDERFUL VEG TAGINE

Steps:

• Put the saffron into a jug, cover with 500ml of boiling water and leave to infuse.
• Meanwhile, peel and finely slice the garlic and ginger, then place in a large casserole pan over a medium heat with 2 tablespoons of oil, the cumin, cinnamon and ras el hanout.
• Add the tomato paste, fry for a few minutes, stirring regularly, then pour over the saffron water. Trim and prep the veg, as necessary, then chop into large chunks, adding them to the pan as you go.
• Tip in the chickpeas (juices and all), roughly chop and add the apricots and preserved lemon, discarding any pips, then season with sea salt and black pepper.
• Bring to the boil, cover, reduce the heat to low, and simmer for 45 minutes, or until tender, stirring occasionally.
• When the veg are almost tender, just cover the couscous with boiling water, season with salt and pepper and pop a plate on top. Leave for 10 minutes, then fluff and fork up.
• Pick the herb leaves and toast the almonds. Serve the tagine and couscous sprinkled with the almonds and herbs. Delicious served with harissa rippled yoghurt.

CAULIFLOWER, OLIVE & LENTIL TAGINE

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.

VEGETABLE TAGINE

Steps:

• Combine Tagine Spice Mix ingredients.
• Preheat oven to 180°C/350°F.
• Heat 1 tbsp oil in a large, heavy-based pot over medium high heat. Add garlic and onion, cook until onion is wilted (~ 1 1/2 minutes), then remove to a large bowl. Scrape out any remaining garlic bits from pan (so they don't burn).
• Add pumpkin / squash and cook, stirring, for 3 minutes or until lightly golden on most sides. Remove to same bowl.
• Add 2 tbsp olive oil. Cook eggplant for 3 minutes until tinged with gold on most sides, remove to same bowl.
• Add 1 tbsp oil if pot is looking dry. Add capsicum and cauliflower, cook for 2 minutes until the cauliflower is a bit golden on the edges. Remove into bowl.
• Add tomato and cook for 1 minute. Add Spice Mix, stir for 1 minute.
• Add all vegetables back to pot. Add water (it should just about cover the vegetables, they will sink), salt and pepper. Stir, bring to simmer on stove, then transfer to oven for 30 minutes. (Alternatively simmer on low stove, but stir gently otherwise veg may breakdown too much.)
• Remove from oven, add beans and chickpeas. Simmer for 15 minutes uncovered on stove on medium-low to cook the beans and reduce the sauce.
• Stir through lemon juice and zest. The idea here is that some of the veg (butternut, cauliflower) breaks down a bit to slightly thicken the sauce. It also gets thicker left overnight.
• For a traditional experience, serve over couscous. Otherwise, try white, brown, or basmati rice, or quinoa. Or, serve just as is like a chunky stew. For a low-carb option try cauliflower rice! I like to top mine with a dollop of yogurt, a sprinkle of almonds, coriander/cilantro and a pinch of paprika or cayenne.

CAULIFLOWER TAGINE

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.

VEGETABLE AND CHICKPEA TAGINE WITH COUSCOUS

Steps:

• Gather the ingredients.
• Warm the olive oil in a large Dutch oven or heavy pot set over medium-high heat.
• Add the onion and sauté for 5 to 7 minutes, or until it softens and turns translucent.
• Add the garlic, cumin, ginger, and cinnamon, and sauté for 1 minute, or until the spices are fragrant.
• Add the sweet potato and sauté to coat with the spices.
• Pour in the vegetable stock.
• Add the cauliflower florets, drained chickpeas, and tomatoes. Bring to a boil, then reduce the heat to low.
• Simmer partially covered, stirring occasionally, until the sweet potatoes are tender, about 25 minutes.
• Season to taste with salt and pepper.
• Remove from the heat and allow the tagine to rest while you prepare the couscous.
• Bring the water and oil to a boil in a medium saucepan.
• Stir in the couscous.
• Cover and remove from the heat. Allow the couscous to rest for 5 minutes, or until the water is absorbed.
• Fluff with a fork.
• Spoon a mound of couscous into shallow bowls.
• Surround the couscous with the vegetable tagine, and spoon some of the brothy sauce over each serving.
• Garnish as desired with harissa, slivered almonds, whole cashews, golden raisins, and parsley.

VEGETARIAN TAGINE WITH ROASTED CAULIFLOWER, APRICOTS AND CHICKPEAS

Steps:

• Preheat the oven to 220C/200C Fan/Gas 7. Place all the ingredients except the cauliflower in a large saucepan and bring to the boil over a high heat. Reduce the heat to medium-low, cover with a lid and simmer gently, stirring occasionally, for 35 minutes.
• Meanwhile, place the cauliflower florets in a large roasting tray, drizzle with olive oil and sprinkle with salt. Roast for about 25-30 minutes, until tender and golden.
• Add the roasted cauliflower to the simmering chickpea tagine and simmer for 5 minutes, then taste and add more salt if necessary. Sprinkle with flaked almonds and coriander and serve with couscous.