Moroccan Cauliflower Tagine

Cauliflower Tagine (3)

Travis loved helping with the spices that went into this second recipe from his Made in Morocco Raddish Kids, especially after a spice lesson yesterday. The original recipe called for chicken, but as always I appreciate that Raddish provides full instructions for a vegan alternative, in this case, a beautiful cauliflower version!


For the tagine:

  • 1 head cauliflower
  • 1/2 teaspoon turmeric
  • 3/4 teaspoon coriander
  • 1/4 teaspoon ground ginger
  • 1 teaspoon cumin
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 teaspoons + 2 tablespoons olive oil, divided
  • 1/2 cup chopped dried apricots
  • 1 chopped onion
  • 3 minced garlic cloves
  • 1 (15-ounce) drained can chickpeas
  • 1/2 cup vegetable broth

For the couscous:

  • 1 tablespoon olive oil
  • 1 and 1/2 cups vegetable broth
  • 1 and 1/2 cups couscous
  1. To prepare the tagine, core the cauliflower and chop into florets. Toss with the turmeric, coriander, ginger, cumin, cinnamon, salt, and 2 teaspoons olive oil.
  2. Heat the remaining 2 tablespoons olive oil in a large heavy pot over medium-high heat. Add the cauliflower mixture; cook for 5 minutes. Add the dried apricots, onion, and garlic; cook for an additional 6 minutes.
  3. Add the chickpeas and 1/2 cup broth, then bring to a boil. Cover, reduce heat to low, and cook for 10 minutes.
  4. Meanwhile, prepare the couscous: Combine 1 tablespoon olive oil and 1 and 1/2 cups broth in a saucepan. Bring to a boil. Remove from heat and add the couscous. Cover and let stand for 5 to 10 minutes. Fluff with a fork before serving.
  5. Top the couscous with the cauliflower mixture to serve!

Cauliflower Tagine (1)

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