Cauliflower Tagine

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 Nancy Harmon Jenkins. I reduced the amount of olive oil to lighten the recipe. I also included a leek as well as green and yellow bell peppers from my CSA share. The spice blend recipe was adapted from Epicurious.com. It was a full-flavored and fabulous vegetarian casserole.

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

1. Finely grind all ingredients in a spice mill.

Note: The remaining spice blend can be reserved in an airtight container at room temperature.

For the Tagine:

Yield: Serves 6

• 8 T extra-virgin olive oil
• 1 medium onion, thinly sliced
• 1 leek, cut into half moons and rinsed
• 10 garlic cloves, finely chopped
• 1 yellow bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 2 tablespoons sweet paprika
• 2 tablespoons Tabil (recipe above)
• 1 tablespoon tomato paste
• coarse salt and freshly ground pepper
• 1/4 cup thinly sliced oil-packed sun-dried tomatoes, drained
• 1/2 cup water
• 2 1/2-pounds cauliflower (about 1 to 1 1/2 heads), cored and cut into 2-inch florets
• 1 cup fine dry bread crumbs
• 3 ounces, 1 cup,  Gruyère cheese, shredded
• 5 large eggs, beaten

1. Preheat the oven to 400°, preferably on convection.
2. Lightly grease a 9-by-13-inch glass or ceramic baking dish with cooking spray.
3. In a large skillet, heat the olive oil. Add the onion and leek and cook over low heat, stirring occasionally, until softened, about 8 minutes.
4. Add the garlic, bell pepper, paprika, Tabil, tomato paste and a pinch each of salt and pepper. Cover and cook, stirring occasionally, until the pepper softens, about 7 minutes.
5. Add the sun-dried tomatoes and water and simmer for 1 minute. Season with salt and pepper and transfer to the prepared baking dish.
6. In a large pot of boiling salted water, cook the cauliflower until just tender, about 5 minutes. Drain and pat dry. Spread the cauliflower in the baking dish.
7. In a small bowl, toss the bread crumbs with the Gruyère and season with salt and pepper.
8. Stir in the beaten eggs; spread the mixture over the cauliflower.
9. Cover with foil and bake in the upper third of the oven for 15 minutes, or until bubbling around the edges.
10. Uncover and bake for about 15 minutes longer, until browned and crisp on top.
11. Let the tagine stand for 10 minutes before serving.

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Five Years Ago:

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