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Prep Time: 20 Minutes Cook Time: 28 Minutes |
Ready In: 48 Minutes Servings: 6 |
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Fragrant North African spices mingle with cauliflower, vegetables and lemon to create this exotic and easy vegetarian meal. We served this dish and the residents' were delighted - I held back on the spices but not entirely! However, the couscous wasn't as well received; we had to opt for orzo but the residents' would have preferred r i c e! I can't fight cultural appetites any longer. :) Ingredients:
2 tablespoons extra virgin olive oil |
1 large sweet onion, halved and cut in strips |
4 garlic cloves, thinly sliced |
1 teaspoon ground cumin |
1 teaspoon ground ginger |
2 slices lemons |
2 bay leaves |
1/2 teaspoon kosher salt |
1/2 teaspoon fresh ground pepper |
14 1/2 ounces low sodium vegetable broth |
2 lbs cauliflower, cored, cut into 2-inch-long florets |
6 carrots, peeled, cut into 2-inch-lengths |
29 ounces fire-roasted whole tomatoes, undrained (2 - 14.5 oz cans) |
15 ounces chickpeas, drained (1 can) |
1/2 cup raisins |
1 cinnamon stick |
2 medium zucchini, cut into 1-inch chunks |
1/4 cup toasted slivered almonds |
1/4 cup cilantro leaf |
freshly cooked couscous, accompaniment (or orzo or rice for the folks' at ponce plaza!) |
Directions:
1. Heat oil in a large Dutch oven over medium heat; add onion and sauté 6 minutes, or until soft and translucent.
2. Stir in garlic, cumin, ginger, lemon slices, bay leaves, salt and pepper and cook, stirring, until fragrant.
3. Pour in broth; add cauliflower, carrots, tomatoes with their juice, chickpeas, raisins and cinnamon stick.
4. Bring to a boil, breaking up tomatoes into large chunks with a spoon.
5. Reduce heat to low, cover pot and simmer 15 minutes, stirring several times.
6. Add zucchini chunks; cover pot and continue to simmer 10 minutes longer or until tender.
7. To serve, spoon couscous into serving bowls; top with the cauliflower tagine and juices from pot.
8. Sprinkle almonds and cilantro over each serving.
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