This healthy little dish is just that–healthy! Good for you! And wonderfully light on the stomach. It’s tasty and satisfying, and though it won’t blow the gourmet world away (no vapors of crawfish or fumes of foie-gras here), I would totally make it again, especially if I’m feeling heavy and bloated and need something that isn’t going to weigh me down. You feel good just looking at it, and with its lightly spiced tomato broth, topped with fresh cilantro and crunchy almonds, it’s a winner. Your taste buds may not dance the tango, but they will at least bust a couple decent moves, like the sprinkler. Or the shopping cart.
Originally from this recipe, here it is with my humble modifications:
2 TBS olive oil
1 large yellow onion
4 cloves garlic
2 bay leaves
1 tsp ground cumin
1 tsp ground ginger
1/2 tsp salt
1/2 tsp pepper
2 slices lemon
1 3/4 cups vegetable broth
2 14 oz cans fire roasted tomatoes
1 head cauliflower
1 15 oz can chickpeas
1/2 cup raisins
1/2 cup golden raisins
1 cinnamon stick
2 medium to large zucchini
Slivered almonds, to garnish
Fresh minced cilantro to garnish
Cooked couscous, quinoa, or rice to serve
Slice the onion and heat the oil in a large pot or Dutch oven over medium heat. When hot, add the onion . . .
. . . and sauté for 6-8 minutes, until starting to brown. Toss in the lemon slices.
Mince the garlic, and add it to the onions along with the cumin, ginger, bay leaves, salt and pepper.
Stir everything for a minute or two, then pour in the vegetable broth and tomatoes.
Break up or chop the cauliflower into florets, and chop the carrot into 3-inch lengths. Add the cauliflower, carrots, chickpeas (rinsed! Get that grody bean juice outta there!), raisins and cinnamon stick to the pot.
Bring it all to a boil, then lower the heat and cover the pot. Simmer for 15 minutes, stirring occasionally.
Cut the zucchini into thick rounds, and add it to the pot. Continue to simmer (covered) for 10 more minutes.
And it’s done!
Isn’t it so beautifully colorful?
Toss the cinnamon stick into the garbage (pronounced gah-baaaaj by the way), and serve over rice, couscous, or quinoa, garnished with cilantro and almonds.
It tastes . . . simple. In a good way. Unpretentious, light, straightforward.
It’s not devoid of flavor, but lets the vegetables shine through in all their vegetable naturalness instead of covering them up with heavy doses of spice.
This tagine has no hidden agenda.
Make it! Or something.
Click here for printer-friendly version: Cauliflower Tagine