Lemon Cauliflower Tagine

A vegan recipe. Lemon Cauliflower Tagine served with a healthy amount of chickpeas and fresh herbs. This is the perfect way to start spring!

Serves: 4

Prep Time: 5 minutes

Cooking Time: 30 minutes

Source: https://mymoorishplate.com/lemon-cauliflower-and-chickpeas-tagine/

Ingredients:

• 1 large head cauliflower cut into florets

• 2 tbsp olive oil

• 1 cup canned chickpeas

• 2 minced onions

• 1/2 preserved lemon finely minced - we amended to 2 but they were 1" diameter so may be much smaller?

• 1 tsp turmeric powder

• 1/2 tsp ground cumin

• 1/2 tsp ground ginger

• 1/4 tsp ground cardamom

• 2 cups of vegetable broth

• 1/4 tsp cayenne powder

• salt & pepper to taste

Method:

1. Heat up a skillet on medium-high heat, and add in your olive oil. Add your minced onions, parsley and all your spices (cumin, cardamom, cayenne, ground ginger and turmeric powder).

2. Remove the pulp from your preserved lemon, chop it very finely and add to the pan. Cut your lemon skin into strips and add to the pan as well. Cook for 3-4 minutes. Add a dash of salt and pepper.

3. Add your cauliflower to the pan. Pour the broth in to completely cover. Cover with a lid, lower the heat to medium-low and let it simmer for 12-14 minutes or until the cauliflower is almost cooked. Add your chickpeas and cover. Let it cook for another 10 minutes.

4. For garnish, top with a drizzle of olive oil, freshly chopped parsley and black pepper