This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.

Cart

Midweek Roasted Cauliflower Tagine

Posted by Charlotte Nutland on
Midweek Roasted Cauliflower Tagine

What you will need? 

  • 2 x Tins Chickpeas rinsed and drained 
  • 500ml of vegetable stock 
  • 2 handfuls of chopped apricots 
  • 2 large onions 
  • 3 garlic cloves 
  • 1 cup of red lentils
  • Few generous handfuls of spinach 
  • 2 table spoons of olive oil
  • 1/2 tsp turmeric 
  • 1/2 tsp ground ginger
  • 1/2 tsp cumin
  • 1/2 coriander 
  • 2 teaspoons of harissa paste
  • 1/2 salt 
  • 1 cauliflower chopped 
  • Enjoy with couscous (we love Merchant for ease) flaked almonds and some roughly chopped coriander. 

How do we do it? 

  • Preheat Oven to 200c. Pop the chopped cauliflower into a large roasting tray with salt and olive oil and cook for around 30 minutes until golden and sweet. 
  • Whilst this is cooking add all your ingredients into a pan. Add the garlic and onions first allow to go golden. The spices next and leave them to cook whilst stirring for a minute or two. Next add the chickpeas, lentils, stock, apricots and cook for around 30 minutes. Add spinach right at the end. 
  • Pop in the cauliflower at the end and stir, top with a few more chopped apricots, coriander and flaked almonds. 
  • Serve on a bed of Quinoa. We love Merchant 

← Older Post Newer Post →