Cauliflower Tagine

---

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. :)"

---

Steps

---

Heat oil in a large dutch oven over medium heat.

---

Add onion and saut 6 minutes , or until soft and translucent.

---

Stir in garlic , cumin , ginger , lemon slices , bay leaves , salt and pepper and cook , stirring , until fragrant.

---

Pour in broth.

---

Add cauliflower , carrots , tomatoes with their juice , chickpeas , raisins and cinnamon stick.

---

Bring to a boil , breaking up tomatoes into large chunks with a spoon.

---

Reduce heat to low , cover pot and simmer 15 minutes , stirring several times.

---

Add zucchini chunks.

---

Cover pot and continue to simmer 10 minutes longer or until tender.

---

To serve , spoon couscous into serving bowls.

---

Top with the cauliflower tagine and juices from pot.

---

Sprinkle almonds and cilantro over each serving.

---

Ingredients

---

extra virgin olive oil, sweet onion, garlic cloves, ground cumin, ground ginger, lemons, bay leaves, kosher salt, fresh ground pepper, low sodium vegetable broth, cauliflower, carrots, whole tomatoes, chickpeas, raisins, cinnamon stick, zucchini, slivered almonds, cilantro leaf, cooked couscous