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Roasted cauliflower tagine recipe

Roasted cauliflower tagine recipe

69 ratings

Bring the taste of North Africa to your midweek dinners with this fragrant spiced tagine. Ras el hanout seasoning (harissa works fine too!) adds a great depth of flavour to the roasted cauliflower and jammy fried veg, with the wholewheat couscous ensuring a well-balanced nutritional meal. Finish with freshly chopped parsley and a dollop of fat-free yogurt. See method

  • Serves 4
  • 5 mins to prepare and 25 mins to cook
  • 335 calories / serving
  • Freezable
  • Healthy
  • Vegetarian

Ingredients

  • 1 cauliflower, trimmed and broken into florets
  • 1 tbsp olive oil
  • 1 tbsp ras el hanout (or harissa seasoning)
  • 1 carrot, sliced on the diagonal
  • 2 red onions, thickly sliced
  • 3 garlic cloves, finely sliced
  • 400g tin chopped tomatoes
  • 400g tin chickpeas, drained and rinsed
  • 80g reduced-salt pitted green olives, halved
  • 200g wholewheat couscous
  • ½ reduced-salt vegetable stock cube, made up to 250ml
  • 120ml fat-free yogurt
  • 15g fresh parsley, roughly chopped
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1405kj
    335kcal     17%

  • Fat

    10g 15%

  • Saturates

    2g 9%

  • Sugars

    16g 17%

  • Salt

    1.3g 21%

of the reference intake
Carbohydrate 41.6g Protein 15.1g Fibre 13.1g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Toss the cauliflower with ½ tbsp oil and ½ tbsp ras el hanout in a baking dish, then roast for 20-25 mins until tender and golden.
  2. Meanwhile, heat ½ tbsp oil in a large, lidded saucepan over a medium heat. Add the onions, carrot and garlic and cook for 5 mins, then stir in ½ tbsp ras el hanout and cook for 1 min. Add the tomatoes, chickpeas, olives and 200ml boiling water and bring to the boil. Reduce the heat to low, cover and simmer for 15-20 mins until the veg is cooked through and the sauce has thickened. Remove from the heat and stir in the cauliflower.
  3. Put the couscous in a heatproof bowl, pour over the stock, cover and set aside for 5 mins, then fluff up with a fork. Divide between 4 plates and top with the tagine, yogurt and parsley to serve.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Vegetarian recipes

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