Moroccan Cauliflower and Date Tagine

Name: Moroccan Cauliflower and Date Tagine
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 2 tbsp / ½ oz spelt flour; ½ tsp chili powder; 1 tbsp coriander; 1 tbsp cumin; 1/4 tsp cardamom; 1 tsp ground ginger; 1/2 tsp cinnamon; freshly ground black pepper (approx. 6 peppercorns); 2 tbsp / 1 oz extra virgin olive oil; 2 garlic cloves; ½ cup / 3 ½ oz onions; 4 cups / 18 oz cauliflower florets; 1 can /15 oz canned crushed tomatoes (no salt added); ½-1 cup / 2-4 oz dates, pitted, to taste; ⅔ cup / 5 oz vegetable stock (or 1 tsp paste & 5 oz water); Israeli couscous, to serve; fresh mint, cilantro, or raisins (optional garnish)

Cauliflower and dates bring savory-sweet flavor to this Moroccan-inspired vegan tagine. A warming dish to share at the table.

By Cheryl Martinez

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Kitchen notes, swaps & the story

Sauté Aromatics: In a large pot, heat 2 tbsp of extra virgin olive oil over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
Add Spices: Stir in the spelt flour, chili powder, ground coriander, ground cumin, ground cardamom, ground ginger, ground cinnamon, and freshly ground black pepper. Cook for about 2 minutes, stirring constantly.
Add Cauliflower and Tomatoes: Add the cauliflower florets and crushed tomatoes to the pot. Stir to combine.
Add Dates and Stock: Stir in the pitted dates and vegetable stock. Bring the mixture to a simmer.
Cook: Cover and cook for 25-30 minutes, or until the cauliflower is tender and the flavors have melded.
Serve: Serve the tagine over Israeli couscous, and garnish with fresh mint, cilantro, or raisins if desired.