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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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