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Cauliflower Tagine

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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. :)”
READY IN:
48mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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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