Cauliflower and Date Tagine with Tunisian Pilaff Recipe

How to Make Cauliflower and Date Tagine with Tunisian Pilaff?

 

Serve: 2
 

Ingredients:

  • 1 large cauliflower, cut into florets

  • 1 tablespoon plain flour

  • 2/3 teaspoon chili powder

  • 1 teaspoon ground coriander

  • 1 teaspoon ground ginger

  • pinch of ground turmeric

  • 3 tablespoons olive oil

  • 1 onion, chopped

  • 2 garlic clove, crushed

  • 400g / 14 oz tin peeled tomatoes, chopped

  • 100g / 3 1/2 oz stoned dates

  • 750 ml / 3 cups vegetable stock

  • 2 tablespoons chopped fresh coriander

  • 2 tablespoons chopped fresh mint

  • salt and freshly ground black pepper

    For Tunisian pilaff:

  • 2 tablespoons olive oil

  • 50g whole blanched almond

  • 1 onion, chopped

  • 50g / 1 3/4 oz currants

  • 1 1/2 teaspoons ground cinnamon

  • 350g / 12 1/3 oz long-grain rice

  • 750ml / 3 cups vegetable stock, hot

  • zest of 1 orange

Preparation:

  1. Prepare a pan of boiling water. Cook the cauliflower florets for 1 1/2 minutes; Drain. Refresh under cold running water and pad dry on paper towels.

  2. Place the florets in a bowl with the flour, coriander, ginger and turmeric. Set aside for 1 1/2 hours to allow the flavors to infuse.

  3. In a heavy-based pan, heat the oil. Add in the florets and spices. Fry lightly over the low heat for 6 minutes. Make sure the florets are golden on all sides.

  4. Add in the onion and garlic and cook for additional 1 1/2 minutes.

  5. Add in the tomatoes, dates and vegetable stock. Reduce the heat and simmer for approximately 20 minutes. Stir in the fresh coriander and mint and season with salt and black pepper.

  6. To prepare the pilaff, heat the oil in a pan. Add in the almonds and cook for 6 minutes and make sure they turns golden.

  7. Remove the almonds and set aside. Add in the onion and currants to the oil and cook for 1 1/2 minutes.

  8. Add in the cinnamon and cook for additional 45 seconds. Add in the rice and coat with the onions and cinnamon.

  9. Pour over the hot stock, cover and cook over the low heat for 18 minutes. Remove from the heat. Cover and set aside for 6 minutes.

  10. Stir in the orange zest and the cooked almonds. Serve with the tagine.

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