Cauliflower and sweet potato tagine with olives and preserved lemon

Name: Cauliflower and sweet potato tagine with olives and preserved lemon
Ingredients: Olive oil; 1 onion chopped; 1 garlic crushed; 1 lg cauliflower cut into florets; 1 tsp chilli powder; 1 tsp each of ground coriander and ground ginger; ½ tsp turmeric; 1 tin whole plum tomatoes; 1 tbsp tomato puree; 1 tbsp honey; 500ml vegetable stock; 4 preserved lemons, rinsed, flesh cut out and the rind sliced, reserve some for the garnish; Pinch of saffron strands soaked in 2 tbsp hot water; 3 sweet potatoes peeled and cut into chunks; 100g green olives; Salt; pepper; Zest and juice of 1 lemon; Small handful each of coriander and mint chopped, some reserved for the garnish

thegourmetgays.co.uk

Moroccan spices absolutely adore vegetable, olives and preserved lemons are a classic addition.

View full recipe on thegourmetgays.co.uk

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Cooking tools:

Tagine
Microplane
Citrus press
Chef's knife
Cutting board
Skillet
Saucepan
Wooden spoon
Measuring spoon
Stove
Serving platter
Serving bowl

Ingredients

Olive oil
1 onion chopped
1 garlic crushed
1 lg cauliflower cut into florets
1 tsp chilli powder
1 tsp each of ground coriander and ground ginger
½ tsp turmeric
1 tin whole plum tomatoes
1 tbsp tomato puree
1 tbsp honey
500ml vegetable stock
4 preserved lemons, rinsed, flesh cut out and the rind sliced, reserve some for the garnish
Pinch of saffron strands soaked in 2 tbsp hot water
3 sweet potatoes peeled and cut into chunks
100g green olives
Salt
pepper
Zest and juice of 1 lemon
Small handful each of coriander and mint chopped, some reserved for the garnish