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Microwave cauliflower, apricot & green olive tagine

A serving of microwave cauliflower, apricot & green olive tagine

Microwave cauliflower, apricot & green olive tagine

Name: Microwave cauliflower, apricot & green olive tagine
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 tsp olive oil; 1 small onion finely chopped; 2 garlic cloves finely chopped; 1½ tbsp Baharat spice mix; 1 medium head of cauliflower chopped into small florets; 400g can chopped tomatoes; 175ml vegetable stock made using 1 vegetable stock cube; 75g dried apricots roughly chopped; 400g can chickpeas drained; 75g pitted green olives; large handful of coriander roughly chopped; couscous or flatbreads; natural yogurt

Helena Busiakiewicz

Save recipe

Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

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Use your microwave to make a quick cauliflower, apricot and green olive tagine. This midweek-friendly meal borrows all the flavours of a slow-cooked tagine

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 tsp olive oil
1 small onion

finely chopped
2 garlic cloves

finely chopped
1½ tbsp Baharat spice mix
1 medium head of cauliflower

chopped into small florets
400g can chopped tomatoes
175ml vegetable stock

made using 1 vegetable stock cube
75g dried apricots

roughly chopped
400g can chickpeas

drained
75g pitted green olives
large handful of coriander

roughly chopped

To serve

couscous

or flatbreads
natural yogurt

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Nutrition: Per serving

kcal231
fat6g
saturates1g
carbs28g
sugars16g
fibre10g
protein11g
salt1.5g

Method

step 1

Put the oil, onion, and a pinch of salt in a large, microwavable bowl, then cover and cook on high for
5 mins. Add the garlic and spice mix and stir. Cover again, then cook for 2 mins. Remove from the microwave and add the cauliflower and cook for 3 mins more.
step 2

Pour in the canned tomatoes and stock, then cover and cook on high for 8 mins. Stir in the apricots, chickpeas and olives, then cover and cook on high for 7 mins. Leave to stand for 5 mins, then season and stir through most of the chopped coriander. Serve with fluffy couscous and yogurt, topped with the remaining coriander.

Recipe from Good Food magazine, February 2023

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