Moroccan cauliflower tajine with carrots, potatoes, and olives
recipe under the cut!
- 1 white onion, chopped
- 3 cloves of garlic, minced
- 1 small head of cauliflower
- 3 tomatoes
- 3 potatoes (to replace the meat that’s more common in a cauliflower tajine)
- 2-3 large carrots
- ½ cup bitter olives
- pinch of saffron
- 1 bouquet of parsley
- 1 bouquet of cilantro
- 1 tbsp salt, or to taste
- 2 tsp ras el hanout (optional)
- 2 tsp black pepper
- 2 tsp ground ginger
- 1 tsp paprika
- 1 stick of cinnamon, or 1 tsp ground cinnamon
- ½ tsp cardamom
- ½ tsp mace (or substitute nutmeg)
- ¼ cup olive oil
- 1 cup water
1. prepare the vegetables: quarter or slice the tomatoes; peel and cut the potatoes into (very) large cubes; peel carrots and cut in half lengthwise (from the greens end to the tip) and crosswise; break the cauliflower into large florets.
2. place chopped onion, garlic, and saffron in the bottom of a large clay cooking tajine (you can also use a Dutch oven, a slow cooker, or a thick pot with a diffuser).
3. arrange the vegetables that take the longest to cook on the bottom of the tajine and the ones that cook the fastest towards the top. in this case, the potatoes are added first, then the carrots, then the cauliflower, then the olives. I prefer to quarter the tomatoes and put them in the centre underneath the other vegetables, but you can also slice them and lay them on top.
4. add parsley and cilantro over top of the vegetables, then sprinkle the spices evenly over the tajine. drizzle ¼ cup of olive oil and 1 cup of water over the spices and vegetables.
5. cover and cook on low for 2 to 3 hours, occasionally pouring liquid from the bottom of the tajine back over the top of the vegetables, until vegetables are tender and cooked all the way through.