Vegetarian Tagine with Roasted Cauliflower

Why You’ll Love This Recipe

This tagine is a wonderful balance of sweet, savory, and spiced flavors. The roasted cauliflower adds a nutty depth, while the chickpeas and vegetables provide substance and nutrition. With cinnamon, cumin, and coriander lending warmth, it’s an exotic yet approachable dish. Best of all, it’s naturally vegetarian, gluten-free, and can be prepared ahead of time for stress-free dinners.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cauliflower, cut into florets

• Olive oil

• Onion

• Garlic

• Ginger

• Carrots

• Bell peppers

• Chickpeas (cooked or canned)

• Diced tomatoes

• Vegetable broth

• Dried apricots or raisins

• Ground cumin

• Ground coriander

• Ground cinnamon

• Paprika

• Turmeric

• Salt and pepper

• Fresh cilantro or parsley (for garnish)

• Toasted almonds (optional, for topping)

Directions

1. Preheat oven to 400°F (200°C). Toss cauliflower florets with olive oil, salt, and pepper, then roast on a baking sheet for 20–25 minutes until golden and tender.

2. In a large pot or tagine, heat olive oil over medium heat. Sauté onion until soft, then add garlic and ginger.

3. Stir in carrots and bell peppers and cook for a few minutes.

4. Add cumin, coriander, cinnamon, paprika, and turmeric. Cook for 30 seconds to release the aromas.

5. Stir in tomatoes, vegetable broth, chickpeas, and dried fruit. Bring to a simmer.

6. Add roasted cauliflower to the pot and gently stir. Simmer for 15–20 minutes to allow flavors to meld.

7. Adjust seasoning to taste and garnish with fresh herbs and toasted almonds.

8. Serve hot with couscous, rice, or flatbread.

Servings and timing

This Vegetarian Tagine with Roasted Cauliflower serves 4–6 people. Prep time is about 15 minutes, roasting takes 25 minutes, and stovetop cooking requires another 25 minutes, for a total of about 1 hour.

Variations

• Use sweet potatoes or butternut squash instead of carrots for extra sweetness.

• Add zucchini or eggplant for more vegetable variety.

• Replace chickpeas with lentils for a different protein option.

• Use dates or prunes instead of apricots for a richer sweetness.

• Add harissa paste for a spicier version.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat or in the microwave, adding a splash of broth or water if needed. This tagine also freezes well for up to 2 months—thaw overnight in the fridge before reheating.

FAQs

What is a tagine?

A tagine is a North African dish named after the clay pot it’s traditionally cooked in, featuring slow-simmered stews with meat or vegetables.

Do I need a tagine pot to make this recipe?

No, a large pot or Dutch oven works perfectly.

Can I make this recipe vegan?

Yes, it’s naturally vegan as written.

What should I serve with vegetarian tagine?

Couscous is traditional, but rice, quinoa, or flatbread also work well.

Can I make it ahead of time?

Yes, tagines taste even better the next day as the flavors deepen.

Is this dish spicy?

No, it’s warmly spiced but mild. You can add chili flakes or harissa for heat.

Can I roast the cauliflower in advance?

Yes, roast it a day ahead and store in the fridge until ready to add.

Can I use frozen cauliflower?

Yes, but fresh cauliflower roasts better and develops more flavor.

What nuts pair well with this dish?

Toasted almonds or pistachios add great crunch and flavor.

How long does tagine last in the fridge?

It keeps well for up to 4 days in an airtight container.

Conclusion

Vegetarian Tagine with Roasted Cauliflower is a flavorful, aromatic dish that highlights the beauty of plant-based cooking. With its tender vegetables, warm spices, and sweet dried fruits, it’s a satisfying meal that’s perfect for cozy nights or special gatherings. Serve it with couscous or flatbread, and you’ll have a dish that feels both comforting and exotic.