Cauliflower Tajine with Red Peppers (without earthenware pot)

Ingredients

• 600 g Cauliflower (whole head, separated into small florets)
• 2 pieces Red peppers (peeled, seeded and cut into small dice)
• 2 pieces Spring onions (cut into thin strips)
• 3 pieces Garlic cloves (minced)
• 30 ml Extra virgin olive oil (in a stream)
• 30 g Tomato concentrate (about 2 tablespoons)
• 300 ml Water (for the sauce and the marinate)
• 1 tsp Moroccan spices (cumin, paprika, turmeric, cinnamon, salt, pepper) (mix 1 tsp of each spice, salt & pepper to taste)
• 1 bunch Fresh parsley (chopped, for finishing)
• 1 piece Fresh red chili (optional) (thinly sliced, to taste)

Instructions

1. Prepare the vegetables

   Peel the red peppers, remove the seeds and cut into small dice. Cut the spring onions into thin strips and mince the 3 garlic cloves. Separate the cauliflower into small florets about 2 cm.

   Time: PT10M

2. Marinate the cauliflower

   In a bowl, mix 100 ml of water with the Moroccan spice blend. Submerge the cauliflower florets and let marinate for 10 minutes.

   Time: PT10M

3. Sauté the aromatics

   Heat the sauté pan over medium heat, add the stream of olive oil then the onions and garlic. Sauté for 6 minutes until they become translucent.

   Time: PT6M

   Temperature: medium

4. Create the sauce

   Stir in the tomato concentrate, then add 200 ml of water. Mix and let the emulsion cook for 5 minutes, stirring gently.

   Time: PT5M

   Temperature: medium

5. Cook the tajine

   Drain the marinated cauliflower and place it in the sauté pan. Add the red pepper dice. Cover and let simmer for 30 minutes over medium heat.

   Time: PT30M

   Temperature: medium

6. Finishing and serving

   If you like heat, add the sliced chili. Sprinkle with chopped parsley just before serving.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

20 g

Fat

8 g

Fiber

5 g

Ingredient Substitutions

• Instead of Cauliflower: broccoli
• Instead of Red peppers: yellow peppers
• Instead of Spring onions: yellow onion
• Instead of Garlic cloves: garlic powder
• Instead of Extra virgin olive oil: sunflower oil
• Instead of Tomato concentrate: tomato purée
• Instead of Moroccan spices (cumin, paprika, turmeric, cinnamon, salt, pepper): ras‑el‑hanout spice blend
• Instead of Fresh parsley: cilantro
• Instead of Fresh red chili (optional): Espelette pepper

Equipment Needed

• Sauté pan or coated tajine
• Chef's knife
• Cutting board
• Mixing bowl
• Wooden spoon or spatula
• Measuring spoons & cup
• Strainer (for draining chickpeas, if used) (optional)

Critical Steps — Do Not Skip

• Marinate the cauliflower so it absorbs the spices
• Sauté the onions and garlic until translucent without burning them
• Slow cook the mixture so the vegetables stay firm and the sauce thickens

Chef Tips from the Video

• Use store‑bought grilled red peppers to save time and add a smoky flavor.
• Add a pinch of sugar to the sauce if the tomatoes are too acidic.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 days in the fridge.

Freezer: Not recommended, cauliflower texture deteriorates.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The cauliflower marinate can be prepared the day before and kept in the refrigerator.
• The tomato‑based sauce can be made ahead and reheated before adding the vegetables.