Name: Vegetarian Tagine with Roasted Cauliflower
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: North African
Ingredients: 1 large cauliflower, cut into florets; 3 tbsp olive oil, divided; 1 large onion, chopped; 3 garlic cloves, minced; 1 tbsp fresh ginger, grated; 2 carrots, sliced; 1 bell pepper, chopped; 1 can (15 oz / 400 g) chickpeas, drained and rinsed; 1 can (14 oz / 400 g) diced tomatoes; 2 cups (480 ml) vegetable broth; 1/2 cup dried apricots or raisins, chopped; 2 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground cinnamon; 1 tsp paprika; 1/2 tsp ground turmeric; Salt and pepper, to taste; Fresh cilantro or parsley, chopped (for garnish); 1/4 cup toasted almonds (optional, for topping)

Description

Vegetarian Tagine with Roasted Cauliflower is a hearty North African–inspired dish made with spiced vegetables, chickpeas, and dried fruit in a fragrant tomato-based sauce. Roasted cauliflower adds depth and nuttiness, making this plant-based meal both comforting and satisfying.

Ingredients

1 large cauliflower, cut into florets
3 tbsp olive oil, divided
1 large onion, chopped
3 garlic cloves, minced
1 tbsp fresh ginger, grated
2 carrots, sliced
1 bell pepper, chopped
1 can (15 oz / 400 g) chickpeas, drained and rinsed
1 can (14 oz / 400 g) diced tomatoes
2 cups (480 ml) vegetable broth
1/2 cup dried apricots or raisins, chopped
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
1 tsp paprika
1/2 tsp ground turmeric
Salt and pepper, to taste
Fresh cilantro or parsley, chopped (for garnish)
1/4 cup toasted almonds (optional, for topping)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400°F (200°C). Toss cauliflower florets with 1 tbsp olive oil, salt, and pepper. Roast on a baking sheet for 20–25 minutes until golden and tender.
In a large pot or Dutch oven, heat remaining olive oil over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and ginger, cooking for 1 minute until fragrant.
Add carrots and bell pepper, cooking for 3–4 minutes.
Stir in cumin, coriander, cinnamon, paprika, and turmeric. Toast spices for 30 seconds.
Add diced tomatoes, vegetable broth, chickpeas, and dried fruit. Bring to a simmer.
Stir in roasted cauliflower. Cover and simmer for 15–20 minutes, allowing flavors to meld.
Season to taste with salt and pepper.
Garnish with fresh herbs and toasted almonds. Serve hot with couscous, rice, or flatbread.

Notes

Couscous is the traditional side but rice, quinoa, or flatbread work too.For more variety, add zucchini, eggplant, or sweet potatoes.Use dates or prunes instead of apricots for a richer sweetness.Add harissa paste or chili flakes for a spicier version.Roast cauliflower ahead of time to save prep on busy nights.

Nutrition

Serving Size: 1 serving (1/6 of recipe)
Calories: 310
Sugar: 14 g
Sodium: 420 mg
Fat: 13 g
Saturated Fat: 2 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 44 g
Fiber: 10 g
Protein: 10 g
Cholesterol: 0 mg