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   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
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   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Vegan Cauliflower Tagine With Chickpeas   
    Categories: Moroccan, North afric, Stews   
         Yield: 4 Servings   
       
         1 lg Cauliflower (2 lb) (900 g);   
              - cut into florets   
         1 md Red onion (150 g); cut into   
              - thick wedges, for roasting   
         2 tb Olive oil (30 ml); divided   
         1 ts Cumin seeds (2 g)   
       1/2 ts Ground turmeric (1 g)   
         1 ts Smoked paprika (2 g)   
              Salt & black pepper;   
              - to taste   
         1 md Yellow onion (150 g);   
              - chopped, for sauce   
         3 cl Garlic (9 g); minced   
         1 ts Ground coriander (2 g)   
         1 ts Ground cinnamon (2 g)   
         1 tb Harissa paste (15 g)   
        14 oz Can chickpeas (400 g);   
              - drained & rinsed   
       1/3 c  Golden raisins (50 g)   
       100 g  Green olives (3-1/2 oz);   
              - pitted   
        14 oz Can chopped tomatoes   
              - (400 g)   
         1 c  Water (240 ml)   
         1 tb Maple syrup (15 ml)   
         1 bn Fresh parsley (1/4 c)   
              - (15 g); chopped   
       1/4 c  Toasted almonds (30 g);   
              - roughly chopped   
         2 c  Cooked couscous (350 g)   
              Tahini Yogurt Sauce   
       
     Preparation time: 20 minutes   
     Cooking time: 45 minutes   
        
     Warm spices mingle with vegetables, golden raisins, olives and   
     chickpeas to make this Moroccan Cauliflower Tagine a delicious vegan   
     dinner!   
        
     Preheat the oven to 425?F (220?C). On a large baking sheet, toss the   
     cauliflower florets and red onion wedges with 1 tb olive oil, cumin   
     seeds, turmeric, smoked paprika, salt, and black pepper. Roast for 30   
     to 35 minutes, turning halfway, until tender and charred on the edges.   
        
     Meanwhile, heat the remaining 1 tb olive oil in a large pan over   
     medium heat. Add the chopped yellow onion and cook for 8 to 10   
     minutes until softened. Stir in the garlic, coriander, cinnamon, and   
     harissa paste, and cook for 1 minute until fragrant.   
        
     Add chickpeas, golden raisins, olives, tomatoes, water, maple syrup,   
     and a pinch of salt & black pepper. Stir well and bring to a boil.   
     Lower heat and simmer uncovered for 10 minutes, stirring   
     occasionally, until slightly thickened.   
        
     Stir the roasted cauliflower and red onion into the sauce. Taste and   
     adjust seasoning with more salt or pepper as needed.   
        
     Spoon the tagine over couscous. Top with dollops of tahini-yogurt   
     sauce, a sprinkle of chopped parsley, and the toasted almonds for   
     crunch.   
        
     Tahini Yogurt Sauce:   
        
     Mix equal parts tahini and vegan yogurt with a squeeze of lemon juice   
     and pinch of salt.   
        
     Recipe by Jessica Hylton   
        
     Recipe FROM:    
       
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