Cauliflower Tagine
A warm, comforting Moroccan tagine made with tender cauliflower, potatoes, and carrots slowly cooked with aromatic spices. Light, flavorful, and perfect for a vegetarian meal with khobz (Moroccan bread).
Ingredients
Vegetables
- 1 medium cauliflower, cut into florets
- 2 medium potatoes, peeled and cut into chunks
- 2 carrots, sliced
- 1 tomato, grated
- 1 onion, finely chopped
- 3 garlic cloves, minced
Seasoning & Aromatics
- 3 tbsp olive oil
- 1 tsp turmeric
- 1 tsp paprika
- ½ tsp cumin
- ½ tsp ginger
- ½ tsp black pepper
- Salt to taste
- Small handful of chopped parsley and cilantro
- 1 bay leaf (optional)
Liquid
- 1 cup water or vegetable broth
- Juice of ½ lemon (optional, added at the end)
Instructions
Prepare the base
- In a tagine or pot, heat olive oil.
- Add chopped onion and garlic; sauté until soft and fragrant.
- Add grated tomato and cook for 2 minutes
Add spices
- Add turmeric, paprika, cumin, ginger, pepper, and salt.
- Stir to coat everything in the spices.
Build the tagine
- Add carrots and potatoes first (they take longer to cook).
- Add cauliflower florets on top.
- Sprinkle chopped parsley and cilantro.
- Place bay leaf if using.
Cook
- Pour water or broth around the sides (not over the veggies).
- Cover and cook on low heat for 30–35 minutes.
- Do not stir let the tagine steam gently.
- Add more water if needed.
Finish
- Drizzle lemon juice on top if you like a bright taste.
- Adjust salt and spices.
- Serve hot with bread.
Small Notes :
- Add olives and preserved lemon for a more traditional Moroccan flavor.
- For a spicy version, add ½ tsp harissa or a pinch of cayenne.
- Can be prepared in a clay tagine or a regular pot.
- Tastes even better the next day.
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