Moroccan Cauliflower Tagine
A fragrant Moroccan-style cauliflower tagine simmered in a spiced tomato broth. Tender cauliflower florets soak up cumin, smoked paprika and cinnamon for a cozy, vegetarian main that even cauliflower skeptics adore.
Equipment
- tagine or large pot
Ingredients
- 1 large cauliflower broken into florets, include small pieces
- 2 tablespoons olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper optional
- 1 14 ounce can diced tomatoes
- 1 cup vegetable broth
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh cilantro chopped
- to taste salt
- to taste black pepper
- 1/4 cup feta crumbled; optional
Instructions
- Warm the olive oil in a tagine or large heavy pot over medium heat. Add the chopped onion and cook, stirring now and then, until the onion softens and becomes translucent.
- Add the minced garlic along with ground cumin, smoked paprika, cinnamon, and cayenne if you want heat. Cook for about one minute, stirring, until the spices release their aroma.
- Stir in the cauliflower florets, the can of diced tomatoes with their juices, and the vegetable broth. Season with salt and pepper and mix everything to combine.
- Lower the heat to a gentle simmer, cover the pot, and cook for 20–25 minutes or until the cauliflower is tender when pierced with a fork.
- Take the tagine off the heat, fold in the chopped parsley and cilantro, and scatter crumbled feta over the top if using. Serve hot.