This dish was the perfect way to celebrate my beautiful CSA cauliflower. Although the base of this tagine was a bit spicy, the cauliflower and cheesy breadcrumb topping offset the spiciness and created a perfect balance. Because I didn’t have the Tunisian spice blend, Tabil, on hand, I was able to create the spice blend myself. The spiciness in the final dish could be easily modified by adjusting the amount of red pepper flakes in the spice blend.
The tagine recipe was adapted from Food and Wine, contributed by
For the Tabil Spice Blend:
Yield: about 3 tablespoons
- 1 1/2 T coriander seeds
- 2 1/4 tsp cumin seeds
- 1/2 T caraway seeds
- 1 1/2 tsp crushed red pepper flakes
- Finely grind all ingredients in a spice mill.
Note: The remaining spice blend can be reserved in an airtight container at room temperature.
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- Warm Lentil Salad with Seared Tuna & Fresh Herb Vinaigrette
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Sounds like a delicious way to serve cauliflower! 🙂
Beyond delicious- we loved it! Thanks, Nancy. 🙂
Lovely, we always like a cauliflower dish!
I use tabil a lot, a toast my seeds prior to grinding them which is nice to do too next time you make it? You can use now in a harissa mix and lots of other lovely things 🙂
Of course you use tabil a lot! 😉 I was thinking of you when I was preparing this deliciousness actually. I can’t believe I didn’t toast the seeds- thank you! Great suggestion.
That’s so nice, I do like our international virtual food connections xx
Looks yum! I love cauliflower 💕😍
Me too! Thank you so much. 🙂