Cauliflower and sweet potato tagine with olives and preserved lemon

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

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 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 and pepper
 Zest and juice of 1 lemon
 Small handful each of coriander and mint chopped, some reserved for the garnish

1

Heat some olive oil and fry the onions and garlic gently for 4-5 mins

2

Add the cauliflower and give it a stir through to coat

3

Sprinkle in all the spices and stir through for a couple of minutes

4

Add the tomatoes, tomato puree and honey and then the veg stock

5

Bring to a simmer, add the preserved lemons, saffron and sweet potatoes

6

Simmer for 10 mins

7

Add the olives and simmer for 10-15 mins more until the cauliflower and sweet potatoes are tender

8

Season and then add the fresh lemon juice and most of the herbs

9

Serve garnished with herbs, the reserved preserved lemons and the fresh lemon zest

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 and pepper
 Zest and juice of 1 lemon
 Small handful each of coriander and mint chopped, some reserved for the garnish

Directions

1

Heat some olive oil and fry the onions and garlic gently for 4-5 mins

2

Add the cauliflower and give it a stir through to coat

3

Sprinkle in all the spices and stir through for a couple of minutes

4

Add the tomatoes, tomato puree and honey and then the veg stock

5

Bring to a simmer, add the preserved lemons, saffron and sweet potatoes

6

Simmer for 10 mins

7

Add the olives and simmer for 10-15 mins more until the cauliflower and sweet potatoes are tender

8

Season and then add the fresh lemon juice and most of the herbs

9

Serve garnished with herbs, the reserved preserved lemons and the fresh lemon zest

Cauliflower and sweet potato tagine with olives and preserved lemon

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