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. :)

• Ready In: 48 mins
• Serves: 6

Ingredients

• 2  tablespoons extra virgin olive oil
• 1  large sweet onion, halved and cut in strips
• 4  garlic cloves, thinly sliced
• 1  teaspoon ground cumin
• 1  teaspoon ground ginger
• 2  slices lemons
• 2  bay leaves
• 1⁄2 teaspoon kosher salt
• 1⁄2 teaspoon fresh ground pepper
• 14 1⁄2 ounces  low sodium vegetable broth
• 2  lbs cauliflower, cored, cut into 2-inch-long florets
• 6  carrots, peeled, cut into 2-inch-lengths
• 29  ounces  fire-roasted whole tomatoes, undrained (2 - 14.5 oz cans)
• 15  ounces chickpeas, drained (1 can)
• 1⁄2 cup raisins
• 1  cinnamon stick
• 2  medium zucchini, cut into 1-inch chunks
• 1⁄4 cup  toasted  slivered almonds
• 1⁄4 cup cilantro leaf
•  freshly  cooked couscous, accompaniment (or orzo or rice for the folks' at Ponce Plaza!)

Directions

1. Heat oil in a large Dutch oven over medium heat; add onion and sauté 6 minutes, or until soft and translucent.
2. Stir in garlic, cumin, ginger, lemon slices, bay leaves, salt and pepper and cook, stirring, until fragrant.
3. Pour in broth; add cauliflower, carrots, tomatoes with their juice, chickpeas, raisins and cinnamon stick.
4. Bring to a boil, breaking up tomatoes into large chunks with a spoon.
5. Reduce heat to low, cover pot and simmer 15 minutes, stirring several times.
6. Add zucchini chunks; cover pot and continue to simmer 10 minutes longer or until tender.
7. To serve, spoon couscous into serving bowls; top with the cauliflower tagine and juices from pot.
8. Sprinkle almonds and cilantro over each serving.