Cauliflower Tagine

The warm aroma of spices used in this Cauliflower Tagine brings back childhood memories of cooking with my mum in the kitchen, this one dish always held a special place in my heart because it was my mother’s favourite as well as mine. Traditionally made with a tomato and chermoula base, this tagine typically uses potatoes and meatballs. Having said that though, it’s very versatile and there are also some vegetarian variations of this dish. Also known as badada tokolia or toqolia. A nice and easy recipe that boasts the wholesome goodness of cauliflower in a true comfort food style.

Cauliflower: A Nutritional Powerhouse

Before we share the heartwarming recipe, let’s touch upon why this humble vegetable deserves the spotlight. Cauliflower is rich in vitamins C and K, as well as folate and fibre, cauliflower supports immune health, aids digestion, and promotes overall well-being. Its mild flavour and ability to absorb spices make it perfect for this tagine recipe.

Bringing Back Memories

As I prepare any dish using the chermoula paste, memories come flooding back. Smelling the gentle sizzle of the chermoula with the garlic in olive oil, I remember my grandmother, her hands deftly working the spices together in a mihraz, otherwise known as a traditional Moroccan mortar and pestle, imparting not just flavour into this heavy metal instrument, but a piece of her soul into every dish. I recall many evenings spent in laughter around the table, sharing stories that spanned generations.

Recipe: Moroccan Cauliflower Tagine

Ingredients:

• 1 head of cauliflower, cut into florets
• 1 onion, finely chopped
• 3 cloves of garlic, minced
• 1 can of chickpeas, drained and rinsed
• 2 tomatoes, diced
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• Pinch of saffron threads (optional)
• Salt and pepper to taste
• Fresh cilantro or parsley, chopped (for garnish)
• Olive oil

Instructions:

1. Prepare the Cauliflower: In a large skillet or tagine pot, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until softened and fragrant.
2. Spice it Up: Stir in the ground cumin, turmeric, cinnamon, and ginger. Let the spices toast for a minute to release their flavors.
3. Create the Base: Add the diced tomatoes and tomato paste to the skillet. Cook until the tomatoes break down and form a thick sauce.
4. Bring it Together: Add the cauliflower florets and chickpeas to the skillet, stirring gently to coat them with the aromatic sauce. If using saffron, dissolve it in a tablespoon of warm water and add it now for an extra layer of flavor.
5. Simmer and Serve: Reduce the heat to low, cover the skillet, and let the tagine simmer for about 20-25 minutes, or until the cauliflower is tender but still has a slight bite.
6. Finish with Freshness: Season with salt and pepper to taste. Garnish with fresh cilantro or parsley before serving.

Embrace Tradition

Whether you’re recreating childhood memories or discovering Moroccan cuisine for the first time, let this recipe be a reminder of the power of comfort food. Food connects us to our past and enriches our present. In a world where fast-paced meals often replace the slow, soulful cooking of our ancestors, this tagine recipe is a reminder of the comforts and joy of simple ingredients, lovingly prepared and enjoyed together.

Cauliflower Tagine with Meatballs

This delicious Moroccan Tagine is like a thick tomato stew with delicious chunky vegetables. A hearty family meal, generally eaten with homemade Moroccan bread.

Servings 6

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Ingredients

• 400 g minced lamb or beef
• 1 medium onion sliced or diced small
• ½ batch of fresh parsley washed and chopped
• ½ batch of fresh Coriander washed and chopped
• 4 garlic cloves peeled then crushed or grated
• 4-5 tbsp olive oil
• 1-2 tsp Salt to taste
• 1 tsp cumin powder
• 1 tsp paprika powder
• ½ fresh lemon juiced
• 4 fresh tomatoes peeled and chopped
• ¼ pint water more if needed
• 2 tsp Sugar
• 2 fresh green chillies (chopped) optional
• ½ fresh cauliflower cut into florets
• ½ cup frozen or fresh peas
• 1 large carrot peeled and sliced into rounds
• 2-3 medium potatoes peeled, washed and quartered
• 1 fresh red pepper halved & seeded

Instructions

• Place the olive oil in a large pot, pressure cooker or real Tagine if you have one
• Put under a low heat and continue to add the garlic, onions, chopped chilli and herbs.
• Stir occasionally until brown then add the seasoning, chopped or grated tomatoes and sugar.
• When you see the tomatoes dissolve and change into a lighter colour you can add the water, vegetables
• Note: you can also cubed beef or lamb cuts for this tajine, however the cooking time will change and you would need to make sure the meat is fully cooked before adding the vegetables. Using a pressure cooker will help save time. For more details and tips on how to use a pressure cooker watch:
  

Course: Main Course

Cuisine: Moroccan

Keyword: Cauliflower, Tagine, Tomato Tagine, toqolia