Cauliflower Tagine

Cauliflower Tagine Recipe from Tunisia with Gruyère and Eggs

Region / culture: Tunisia | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

Cauliflower Tagine is a delicious and flavorful dish that combines the earthy taste of cauliflower with a blend of spices and cheese. This dish is perfect for a cozy dinner or a special occasion, as it is both comforting and elegant.

History

The tagine cooking method originated in North Africa, specifically in Morocco. Traditionally, a tagine is a clay or ceramic pot with a conical lid that is used to slow-cook stews and other dishes. The word "tagine" also refers to the dish that is cooked in this vessel. Over time, the tagine cooking method has spread to other parts of the world, and variations of tagine dishes can be found in many different cuisines.

Ingredients

0.75 cup extra-virgin olive oil
1 large onion, thinly sliced
10 garlic cloves, finely chopped
1 green bell pepper, thinly sliced
2 tbsp sweet paprika
2 tbsp Tabil
1 tbsp tomato paste
salt and freshly ground pepper
0.25 cup thinly sliced oil-packed sun-dried tomatoes, drained
0.5 cup water
One 2.5 lb (1.13 kg) cauliflower, cored and cut into 2 inches florets
1 cup fine dry bread crumbs
3 oz (85 g) gruyère cheese, shredded (1 cup)
5 large eggs, beaten

How to prepare

Preheat the oven to 400°F. Lightly grease a 9-by-13 inch glass or ceramic baking dish.
In a large skillet, heat the olive oil. Add the onion and cook over low heat, stirring occasionally, until softened, about 8 minutes.
Add the garlic, bell pepper, paprika, Tabil, tomato paste, and a pinch each of salt and pepper. Cover and cook, stirring occasionally, until the pepper softens, about 7 minutes.
Add the sun-dried tomatoes and water and simmer for 1 minute. Season with salt and pepper and transfer to the prepared baking dish.
In a large pot of boiling salted water, cook the cauliflower until just tender, about 5 minutes. Drain and pat dry. Spread the cauliflower in the baking dish.
In a small bowl, toss the bread crumbs with the Gruyère and season with salt and pepper. Stir in the beaten eggs and pour the mixture over the cauliflower.
Cover with foil and bake in the upper third of the oven for 15 minutes, or until bubbling around the edges. Uncover and bake for about 15 minutes longer, until browned and crisp on top.
Let the tagine stand for 10 minutes before serving.
MAKE AHEAD: The recipe can be prepared ahead through Step 2 and refrigerated separately. Bring to room temperature before proceeding.

Variations

Add chickpeas or lentils for extra protein.
Use different cheeses such as feta or Parmesan.
Add chopped olives or capers for a briny flavor.

Cooking Tips & Tricks

Make sure to cook the cauliflower until just tender, as overcooking can result in a mushy texture.

- Be sure to season the dish generously with salt and pepper to enhance the flavors of the spices and vegetables.

- For a crispy topping, bake the tagine uncovered for the last 15 minutes of cooking.

Serving Suggestions

Cauliflower Tagine can be served as a main dish with a side of couscous or crusty bread. It pairs well with a fresh salad or roasted vegetables.

Cooking Techniques

The key cooking techniques for this recipe include sautéing the vegetables, simmering the sauce, boiling the cauliflower, and baking the dish in the oven.

Ingredient Substitutions

Use any type of bell pepper in place of green bell pepper.

- Substitute Gruyère cheese with any other melting cheese like cheddar or mozzarella.

Make Ahead Tips

The Cauliflower Tagine can be prepared ahead of time through Step 2 and refrigerated. Simply bring it to room temperature before baking.

Presentation Ideas

Serve the Cauliflower Tagine in the baking dish for a rustic presentation, or transfer it to a serving platter for a more elegant look. Garnish with fresh herbs or a drizzle of olive oil before serving.

Pairing Recommendations

Pair Cauliflower Tagine with a crisp white wine such as Sauvignon Blanc or a light red wine like Pinot Noir. For a non-alcoholic option, try serving it with a fruity herbal tea.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

380

Carbohydrates

- Total Carbohydrates: 23g

- Dietary Fiber: 4g

- Sugars: 5g

Fats

- Total Fat: 29g

- Saturated Fat: 8g

- Trans Fat: 0g

Proteins

- Protein: 14g

Vitamins and minerals

Vitamin A: 15% DV

- Vitamin C: 120% DV

- Calcium: 20% DV

- Iron: 10% DV

Alergens

Contains dairy (cheese)

Summary

Cauliflower Tagine is a nutritious dish that is high in fiber, vitamins, and minerals. It is a good source of protein and provides a moderate amount of carbohydrates and fats.

Summary

Cauliflower Tagine is a flavorful and nutritious dish that is perfect for a cozy dinner or a special occasion. With a blend of spices, cheese, and vegetables, this dish is sure to impress your family and friends. Enjoy the earthy taste of cauliflower in this delicious tagine recipe!

How did I get this recipe?

I recall the moment I first laid eyes on this recipe for Cauliflower Tagine. It was a warm summer day, and I was visiting my dear friend Fatima in her cozy little home in Morocco. As soon as I walked in, I was greeted by the intoxicating aromas of spices and herbs wafting from her kitchen. Fatima was bustling about, preparing a traditional Moroccan feast for her family, and I couldn't help but be drawn to her side to see what she was cooking.

As I watched her work her magic in the kitchen, Fatima explained to me that she was making her famous Cauliflower Tagine. She told me that it was a dish that had been passed down through generations in her family, and that each woman added her own twist to the recipe. I was fascinated by her skill and the way she effortlessly combined ingredients to create a dish that smelled so delicious.

I asked Fatima if she would teach me how to make the Cauliflower Tagine, and she agreed with a smile. She handed me a pen and a notebook, and together we went through the recipe step by step. As she explained the process to me, I couldn't help but marvel at the way she effortlessly combined flavors and textures to create a dish that was both comforting and exotic.

The key to a good Cauliflower Tagine, Fatima told me, was in the spices. She showed me how to toast cumin seeds and coriander seeds in a dry skillet until they were fragrant, and then grind them into a fine powder. She also added turmeric, paprika, cinnamon, and a pinch of saffron to the mix, telling me that these were the secret ingredients that would give the tagine its signature flavor.

Next, Fatima showed me how to brown the cauliflower in a hot skillet, caramelizing the edges to give it a deep, nutty flavor. She then added onions, garlic, and tomatoes to the pan, along with a generous amount of the spice mix. As the vegetables cooked down, the kitchen filled with the rich, savory scent of the tagine.

Finally, Fatima poured in some vegetable broth and a handful of pitted olives, and covered the pan with a lid to let the flavors meld together. She told me that the tagine needed to simmer slowly for at least an hour, allowing the cauliflower to soften and absorb all the delicious spices.

As we waited for the tagine to cook, Fatima regaled me with stories of her childhood in Morocco, and how she had learned to cook from her own grandmother. She told me about the traditional dishes that her family had passed down through the generations, and how each one held a special place in her heart.

When the tagine was finally ready, Fatima ladled it into a large serving dish and sprinkled it with fresh cilantro and toasted almonds. The colors and aromas of the dish were truly breathtaking, and I couldn't wait to dig in and taste the fruits of our labor.

As I took my first bite of the Cauliflower Tagine, I was transported back to Fatima's kitchen in Morocco. The flavors were bold and complex, with a perfect balance of spices and textures. The cauliflower was tender and flavorful, the broth rich and fragrant, and the olives added a briny kick that tied everything together.

I knew that I had stumbled upon a truly special recipe, one that would become a staple in my own kitchen for years to come. And as I sat at Fatima's table, savoring each bite of the Cauliflower Tagine, I felt grateful for the opportunity to learn from such a talented and generous friend.

From that day on, the Cauliflower Tagine became a beloved dish in my own family, passed down from one generation to the next. And every time I make it, I am reminded of that warm summer day in Morocco, and the friendship that brought this delicious recipe into my life.