Roasted Cauliflower Tagine Recipe

Cauliflower Sep 21, 2021

  • Serves 4
  • 5 mins to prepare and 25 mins to cook
  • 335 calories / serving
  • Freezable
  • Healthy
  • Vegetarian

Ingredients

  • 1 cauliflower, trimmed and broken into florets
  • 1 tbsp olive oil
  • 1 tbsp ras el hanout (or harissa seasoning)
  • 1 carrot, sliced on the diagonal
  • 2 red onions, thickly sliced
  • 3 garlic cloves, finely sliced
  • 400g tin chopped tomatoes
  • 400g tin chickpeas, drained and rinsed
  • 80g reduced-salt pitted green olives, halved
  • 200g wholewheat couscous
  • ½ reduced-salt vegetable stock cube, made up to 250ml
  • 120ml fat-free yogurt
  • 15g fresh parsley, roughly chopped

Directions

  1. Preheat the oven to 220°C, fan 200°C, gas 7.
  2. In a baking dish, toss the cauliflower with  ½ tbsp oil and  ½ tbsp ras el hanout, then roast for 20-25 minutes, until soft and golden.
  3. In a large, covered saucepan, heat 12 tbsp oil over medium heat. Cook for 5 minutes with the onions, carrots, and garlic, then add 12 tablespoons ras el hanout and cook for 1 minute.
  4. Bring to a boil the tomatoes, chickpeas, olives, and 200ml boiling water.
  5. Reduce to a low heat, cover, and cook for 15-20 minutes, or until the vegetables are tender and the sauce has thickened.
  6. Take the pan off the heat and add the cauliflower.
  7. Pour the stock over the couscous in a heatproof bowl, cover, and let aside for 5 minutes, then fluff with a fork.
  8. To serve, divide the tagine among four dishes and top with yogurt and parsley.

Tags

Master Chef

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