This vibrant Moroccan-inspired tagine brings together tender cauliflower, sweet carrots, and protein-rich chickpeas in a fragrant, spiced stew.
Naturally high in fiber and plant-based protein, it’s low in saturated fat and loaded with flavor from turmeric, cinnamon, and rose water.
Quick to prepare and satisfying, it’s perfect for easy weeknight dinners or make-ahead meal prep.
Cauliflower Carrot Tagine
Equipment
- 1 Tagine or Dutch Oven (medium size)
- Wooden spoon or spatula
- Knife and cutting board
- Measuring Spoons and Cups
Ingredients
- 2 tbsp olive oil or ghee
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 2 tsp turmeric powder
- 1 tsp kosher salt
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- ½ tsp cayenne pepper
- ½ tsp ground black pepper
- 4 cups cauliflower florets
- 3 medium carrots peeled and sliced diagonally
- 14 oz 1 can chickpeas, rinsed and drained
- 2 tbsp honey
- 1 tbsp rose water
- ¼ cup fresh cilantro chopped
- 1 lemon cut into wedges
Instructions
- Prepare the Vegetables: Start by rinsing the cauliflower thoroughly under cold running water, then cut it into medium-sized florets so they cook evenly. Peel the carrots and slice them diagonally into 1/4-inch thick pieces to create attractive, evenly cooked slices. Dice the yellow onion finely and mince the garlic cloves. Keep all your vegetables ready in separate bowls for smooth cooking.
- Heat the Cooking Fat: Place your tagine or a medium-sized Dutch oven over medium heat. Add 2 tablespoons of olive oil or ghee, allowing it to warm gently. Swirl the pan to coat the bottom evenly. You want the fat hot enough to sizzle a piece of onion, but not smoking. This step ensures the onions and garlic will caramelize and release their natural sweetness.
- Sauté Aromatics for Flavor: Add the diced onion to the heated oil. Stir frequently with a wooden spoon and cook for 3–4 minutes, or until the onion becomes soft, translucent, and slightly golden at the edges. Next, add the minced garlic and continue cooking for another 30–45 seconds until fragrant. Be careful not to let the garlic brown too much, as it can become bitter.
- Toast the Spices: Lower the heat slightly and sprinkle in 2 teaspoons turmeric, 1 teaspoon cumin, 1 teaspoon cinnamon, 1/2 teaspoon cayenne, 1/2 teaspoon black pepper, and 1 teaspoon kosher salt. Stir constantly for about 30–60 seconds to toast the spices lightly. This step releases their essential oils, deepening the flavor of the dish and giving the tagine its characteristic aromatic warmth.
- Add the Main Vegetables and Water: Gently stir in the cauliflower florets and carrot slices, ensuring they are well coated with the spiced oil. Pour in 1 1/2 cups of water to create steam for slow cooking. Stir once to combine, making sure the vegetables are evenly distributed in the pan.
- Simmer Covered: Cover the tagine or Dutch oven with its lid and reduce the heat to low. Allow the vegetables to simmer gently for 15 minutes. During this time, the cauliflower will become tender but still firm enough to hold its shape, and the carrots will soften without turning mushy. Avoid removing the lid too frequently, as the steam is essential for cooking the vegetables evenly and infusing them with spice.
- Incorporate Chickpeas: After 15 minutes, remove the lid carefully to avoid the hot steam. Add the rinsed and drained chickpeas to the tagine. Gently fold them in using a spatula or wooden spoon, ensuring they are coated with the spiced cooking liquid. Continue cooking uncovered for another 5 minutes so the chickpeas warm through and absorb some of the aromatic flavors.
- Finish with Honey and Rose Water: Remove the tagine from heat. Drizzle 2 tablespoons of honey over the vegetables and sprinkle 1 tablespoon of rose water. Stir gently to combine. This finishing step adds subtle sweetness and a floral fragrance that balances the spices perfectly.
- Garnish and Serve: Finally, chop 1/4 cup of fresh cilantro and sprinkle it over the top of the tagine. Cut a lemon into wedges and serve alongside the dish, allowing diners to add a fresh, zesty touch. The dish is now ready to serve hot, with a comforting aroma and vibrant colors that make it visually inviting.
Notes
- This tagine can be made in a traditional Moroccan tagine or a heavy Dutch oven; both yield tender, flavorful vegetables.
- For a milder dish, reduce or omit the cayenne pepper.
- Ensure the cauliflower florets are uniform in size for even cooking.
- Use fresh spices whenever possible; pre-ground spices can lose potency over time.
- Honey and rose water should be added at the end to preserve their aroma and delicate sweetness.
- This recipe is naturally plant-based, high in fiber, and rich in protein from chickpeas, making it a filling, nutritious meal.
Chef’s Secrets for Perfect Tagine
To get the most flavorful tagine, take your time with the aromatics.
Sautéing the onions until golden and toasting the spices releases essential oils that build depth in the stew.
Always add water gradually to avoid a soggy consistency, and simmer gently to allow the vegetables to absorb the spices fully.
Drizzling honey and rose water at the very end adds a subtle sweetness and floral note that elevate the dish without overpowering it.
Finally, don’t skip the cilantro and lemon—these fresh accents balance the rich, spiced flavors beautifully.
Serving Suggestions for Maximum Enjoyment
This vegetable tagine is versatile and pairs well with several side dishes.
Serve it with fluffy couscous or steamed rice to soak up the aromatic sauce.
Warm flatbreads or whole-grain pita bread are excellent for scooping up the stew.
For a more substantial meal, top a bowl of quinoa or millet with the tagine and a sprinkle of toasted nuts, like almonds or pine nuts, for added texture.
The lemon wedges enhance the earthy flavors, so always offer them at the table.
Storage Tips to Preserve Freshness
Store leftover tagine in an airtight container in the refrigerator for up to 3–4 days.
When reheating, warm gently on the stovetop or in the oven to maintain the vegetables’ texture and prevent them from becoming mushy.
The flavors actually improve after a day, as the spices continue to infuse the vegetables.
For longer storage, freeze in a tightly sealed container for up to 2 months, but slightly undercook the vegetables during the initial cooking so they retain their shape after freezing and reheating.
Frequently Asked Questions
1. Can I make this tagine vegan?
Yes! Simply replace honey with maple syrup or agave nectar to keep it plant-based while retaining the subtle sweetness.
2. Can I use other vegetables?
Absolutely. Sweet potatoes, zucchini, bell peppers, or eggplant are excellent substitutes. Just adjust cooking time so all vegetables are tender.
3. Is a tagine necessary to make this recipe?
Not at all. A Dutch oven or any heavy-bottomed pot with a tight lid works perfectly and achieves similar slow-cooked results.
4. How spicy is this dish?
The cayenne pepper adds a mild heat that complements the warm spices. Reduce or omit it for a gentler flavor suitable for children or sensitive palates.
5. Can I prepare this recipe in advance?
Yes. You can prepare the tagine a day ahead, refrigerate, and reheat gently before serving. Flavors often deepen when the dish sits overnight, making it even more aromatic and delicious.
