Name: Moroccan Cauliflower Tagine
Prep time: 19 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Ingredients: 1 large cauliflower (cut into florets – about 2 lb. / 900 g); 1 medium red onion (cut into thick wedges (for roasting) – 150 g); 2 tbsp olive oil (divided – 30 mL); 1 tsp cumin seeds (2 g); 0.5 tsp ground turmeric (1 g); 1 tsp smoked paprika (2 g); null null salt (to taste); null null black pepper (to taste); 1 medium yellow onion (chopped (for sauce) – 150 g); 3 cloves garlic (minced – 9 g); 1 tsp ground coriander (2 g); 1 tsp ground cinnamon (2 g); 1 tbsp harissa paste (15 g); 1 can chickpeas (14-ounce, drained and rinsed, 400 g); 0.33 cup golden raisins (50 g); 100 g pitted green olives (3.5 oz); 1 can chopped tomatoes (14-ounce, 400 g); 1 cup water (240 mL); 1 tbsp maple syrup (15 mL); 1 bunch fresh parsley (small, chopped – about 0.25 cup / 15 g); 0.25 cup toasted almonds (roughly chopped – 30 g); null null couscous (prepared according to package – about 2 cups cooked / 350 g); null null tahini (for tahini-yogurt sauce); null null vegan yogurt (for tahini-yogurt sauce); null null lemon juice (for tahini-yogurt sauce); null null salt (for tahini-yogurt sauce)

Instructions

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1

Preheat oven to 425°F (220°C). On a large baking sheet, toss cauliflower (1 large) and red onion (1 medium) with olive oil (1 tbsp), cumin seeds (1 tsp), ground turmeric (0.5 tsp), smoked paprika (1 tsp), [salt] and [black pepper]. Roast for 30–35 minutes, turning halfway, until tender and charred.
2

Meanwhile, heat the remaining olive oil (1 tbsp) in a large pan over medium heat. Add yellow onion (1 medium) and cook for 8–10 minutes until softened. Stir in garlic (3 cloves), ground coriander (1 tsp), ground cinnamon (1 tsp), and harissa paste (1 tbsp), and cook for 1 minute until fragrant.
3

Add chickpeas (1 can), golden raisins (0.33 cup), pitted green olives (100 g), chopped tomatoes (1 can), water (1 cup), maple syrup (1 tbsp), and [salt] and [black pepper]. Stir, bring to a boil, then simmer uncovered for 10 minutes until slightly thickened.
4

Stir the roasted [cauliflower] and [red onion] into the sauce. Adjust seasoning with more [salt] or [pepper] as needed.
5

Serve the tagine over [couscous]. Top with [tahini], [vegan yogurt], [lemon juice], [salt] a sprinkle of fresh parsley (1 bunch), and toasted almonds (0.25 cup).