Roasted Cauliflower Tagine

We’ve teamed up with Sainsbury’s to bring you low-cost, feel-good recipes. Easy, tasty and stress-free. Get your ingredients delivered by Sainsbury’s in just a few taps. A gorgeous comforting and nourishing dish, this Roasted Cauliflower Tagine is a celebration of spice, colour and comfort. Golden roasted cauliflower is paired with chickpeas in an aromatic tomato sauce infused with cumin, cinnamon, smoked paprika and finished with fragrant coriander and mint, served alongside giant couscous. Depending on your preferences you could swap the couscous for bulgur wheat, rice or flatbreads.

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Ingredients

cauliflower 1 (chopped)
ground turmeric 2 tsp
onion 1 (chopped)
garlic cloves 2 (crushed)
Kalamata olives 3 tbsp (halved)
smoked paprika 1 tsp
ground cumin 1 tsp
ground cinnamon ½ tsp
tomato purée 2 tbsp
tinned plum tomatoes 400 g
chickpeas 800 g (drained)
giant couscous 240 g
fresh coriander 1 handful (chopped)
fresh mint 1 handful (chopped)

Method

Cook the cauliflower

Heat the air fryer to 200C. Chop the cauliflower into florets.
Add the cauliflower to the air fryer basket and drizzle generously with olive oil, then toss with ½ the ground turmeric, salt and pepper. Air fry for 20 minutes.
Alternatively you can roast it in a conventional oven at 200C for 25 - 30 minutes. Cook the tagine while the cauliflower cooks.

Cook the tagine

Chop the onion, crush the garlic and halve the Kalamata olives.
Heat a dash of oil in a frying pan over a medium heat. Add the onion and cook for 5 minutes, then stir in the garlic and cook for 2 minutes until fragrant.
Add the remaining turmeric, smoked paprika, ground cumin, ground cinnamon, and tomato purée, cook for 2 minutes while stirring, until the purée goes a darker colour (this adds more flavour).
Add the tinned plum tomatoes, chickpeas and Kalamata olives. With the back of a spoon break up the tomatoes as they cook. Season with salt and pepper and simmer gently for 10 - 12 minutes.
Gently stir in the cauliflower and cook for 2 - 3 minutes to heat through.

Cook the giant couscous & chop the herbs

Cook the giant couscous according to the packet instructions in boiling water.
Chop the fresh coriander leaves and stalks, pick and chop the mint leaves.

Plate Up

Plate up into bowls, scatter over the fresh coriander and fresh mint. Serve alongside the giant couscous. Tuck in and enjoy!

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