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Roast cauliflower tagine

Name: Roast cauliflower tagine
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 1 large cauliflower, cut into florets; 2 tbsp. olive oil; 1 tsp. cumin seeds; 1 onion, chopped; 1 tsp. ground coriander; 1 tsp. ground cinnamon; 1 tbsp. harissa paste; 400 g (14oz) tin chickpeas, drained and rinsed; 50 g (2oz) dried apricots, roughly chopped; 100 g (3 1/2oz) pitted green olives; 400 g (14oz) tin chopped tomatoes; 50 g (2oz) spinach; small bunch coriander, chopped; natural yogurt, to serve; wholegrain couscous or quinoa (optional), to serve

Roasting cauliflower adds a smoky flavour, transforming this simple supper.

By The GH Kitchen TeamPublished: 19 February 2016

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Cooking Notes: about 35min

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Yields:

Prep Time:

20 mins

Cook Time:

35 mins

Total Time:

55 mins

Ingredients

1 large cauliflower, cut into florets
2 Tbsp. olive oil
1 tsp. cumin seeds
1 onion, chopped
1 tsp. ground coriander
1 tsp. ground cinnamon
1 Tbsp. harissa paste
400 g (14oz) tin chickpeas, drained and rinsed
50 g (2oz) dried apricots, roughly chopped
100 g (3 1/2oz) pitted green olives
400 g (14oz) tin chopped tomatoes
50 g (2oz) spinach
small bunch coriander, chopped
natural yogurt, to serve
wholegrain couscous or quinoa (optional), to serve

Directions

1. Step 1
  Preheat oven to 220°C (200°C fan) mark 7. On a large baking sheet, mix cauliflower with 1tbsp of the oil, the cumin seeds and some seasoning. Roast for 30-35min, turning halfway, until just tender and edges are charred.
2. Step 2
  Meanwhile, heat remaining 1tbsp oil in a large pan; gently fry onion until softened – about 10min. Add coriander, cinnamon and harissa and cook for 1min. Stir in chickpeas, apricots and olives. Empty in tomatoes, then fill empty tin with water and add water to pan. Bring to boil; simmer for 15min.
3. Step 3
  Stir in spinach and roasted cauliflower. Check seasoning. Sprinkle over the coriander and serve with a dollop of yogurt and wholegrain couscous or quinoa, if you like.
  
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Per Serving:

Calories: 264
Fibre: 10 g
Total carbs: 24 g
Sugars: 13 g
Total fat: 12 g
Saturated fat: 2 g
Protein: 11 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time