Moroccan cuisine · Vegetable Dishes

Cauliflower Tajine

Cauliflower florets gently braised until tender in a tomato chermoula with garlic, cumin and paprika.

Ingredients · for 4 servings

• 1 cauliflower (about 1kg)
• 4 tomatoes
• 1 onion
• 4 garlic cloves
• 1 bunch coriander (cilantro)
• 1/2 bunch parsley
• 1 tsp cumin
• 1 tsp paprika
• 5 tbsp olive oil
• 1 tbsp lemon juice
• 100ml water
• Salt, pepper

Instructions

1. Break the cauliflower into bite-sized florets and wash; dice the tomatoes and finely chop the onion.
2. For the chermoula, finely chop the garlic, coriander and parsley and mix with the cumin, paprika, lemon juice, 3 tbsp olive oil, salt and pepper.
3. Sauté the onion in the remaining olive oil for 5 minutes, add half of the chermoula and toast for 1 minute until fragrant.
4. Stir in the tomatoes and simmer uncovered for 5 minutes until a thick sauce forms.
5. Add the cauliflower florets, pour in the water and braise, covered, for 20 minutes until tender but still holding their shape.
6. Spoon the remaining chermoula over the top, let it infuse for 2 minutes and serve warm or hot with bread.