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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