Prep time: 10 mins Cook time: 25 mins
Serves: 4-6
This is a very easy and quick to assemble Moroccan vegan tagine that is flavoursome and impressive. You can either serve it as a main or a side with your meaty meal. Cauliflower's flavour is lovely and sweet after roasting. Serve with couscous.
1 medium cauliflower, florets
1 + 1 Tbsp olive oil
1 medium red onion, chopped
2 cm fresh ginger, chopped finely
3 garlic cloves, chopped finely
1 tsp cumin seeds, toasted and ground
1 tsp coriander seeds, toasted and ground
1/2 tsp turmeric
1 can (400 ml) of cherry tomatoes
1 cup (125 ml) water
1 Tbsp pomegranate molasses
1 handful of apricots, chopped
salt and pepper
1 large handful fresh parsley or coriander - or mix, chopped
2 Tbsp sliced almonds, toasted
1. Pre-heat the oven to 200*C. Place the cauliflower florets onto a lined up baking tray, drizzle it with 1 Tbsp olive oil, season with salt and pepper. Place in the oven and bake for about 25 mins until golden.
2. Heat up 1 Tbsp Olive oil in a medium-sized saucepan, add onion and allow to soften (4 mins).
3. Add garlic, ginger and all the spices. Fry for another minute. Add tomatoes, water, molasses and apricots. Season, put the lid on, and allow to cook on low heat for about 20 mins.
4. Take the cauliflower out of the oven and add to the simmering cherry tomatoes. Cook for another 2 mins.
5. Serve with couscous, sprinkle fresh herbs and toasted almonds. Enjoy!!