Cauliflower Tagine
Author: 
Recipe type: Main Dish
Serves: 10
 
Ingredients
  • 1 onion, sliced
  • 4 garlic cloves, sliced
  • 1 tsp cumin
  • 1 tsp ground ginger
  • 2 bay leaves
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 32 oz vegetable broth
  • 28-32 oz whole tomatoes
  • 1 large cauliflower head (about 2 lbs), chopped into bite size pieces
  • 5-6 carrots, sliced
  • 2 cups garbanzo beans (or 1-16 oz can)
  • 1 cup raisins
  • 1 cinnamon stick
  • 1 tbsp cornstarch + 1 tbsp water
  • 2 cup couscous
  • 2 cup water
Instructions
  1. Saute onion until soft and translucent. Add garlic and saute one minute more.
  2. Add spices. Saute one minute more.
  3. Add broth to pot. Add tomatoes, breaking up into smaller pieces.
  4. Add cauliflower, carrots, and garbanzo beans. Stir to coat with liquid.
  5. Add garbanzo beans, raisins, and cinnamon stick. Bring to a boil.
  6. Once pot is boiling, cover and reduce heat to a simmer. Simmer for 25-35 minutes.
  7. Mix together cornstarch and water. Add to pot and stir. Juices from tagine will thicken slightly.
  8. Bring water to a boil. Add couscous, cover, and remove from heat. After 5-6 minutes, fluff couscous.
  9. To serve, place couscous in the bottom of a serving dish and spoon cauliflower tagine over.
Notes
This makes A LOT. 10 servings may be a conservative estimate. However, if you eat vegan on a regular basis, you may find yourself eating more than you would as a meat-eater. In which case, 10 servings may not be enough. :)
Recipe by Whitney Donohue at http://whitneydonohue.com/cauliflower-tagine/