Updated: Feb 4
The perfect meal to impress dinner guests. The aromatic flavors of this tagine will have you salivating!
𝑱𝒐𝒊𝒏 𝒐𝒖𝒓 𝑭𝒓𝒆𝒆 𝑷𝒍𝒂𝒏𝒕-𝑩𝒂𝒔𝒆𝒅 𝑪𝒐𝒐𝒌𝒊𝒏𝒈 𝑪𝒍𝒂𝒔𝒔 𝒐𝒏 𝑺𝒖𝒏𝒅𝒂𝒚!
½ oz spelt flour
½ tsp chili powder
1 tbsp coriander
1 tbsp cumin
1/4 tsp cardamom
1 tsp ground ginger
1/2 tsp cinnamon
freshly ground black pepper (approx. 6 peppercorns)
1 oz extra virgin olive oil
2 garlic cloves
3 ½ oz onions
18 oz cauliflower florets
15 oz canned crushed tomatoes (no salt added)
2-4 oz dates, pitted, to taste
5 oz vegetable stock (or 1 tsp paste & 5 oz water)
Israeli couscous, to serve
fresh mint, cilantro, or raisins (optional garnish)
Optional: dry roast the first 8 ingredients before moving on to the next step.
Add cauliflower, tomatoes, dates and stock and cook 16 min/212°F (Med). Meanwhile, prepare couscous according to package directions. Serve tagine over couscous and garnish with fresh cilantro, mint, or raisins.
Made w/❤️ @Cheryl.tv
Thanks to my robot chef for this awesome recipe, schedule a free demo here. If you try this recipe, like, comment, or post a photo below. 💚 We love hearing your feedback and seeing your photos:) 📸Tag us on social @VeginnerCooking and we will repost!
Looking forward to chatting with you at our next live cook-along! Invite anyone who wants to eat healthier or learn some delicious plant-based meals.👩🍳 To get a reminder before we go live, RSVP here. I give away a free pair of "Inspiration Earrings" ✨ at every class!
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