Cauliflower Tagine

• 2 tablespoons extra virgin olive oil
• 1 large sweet onion, halved and cut in strips
• 4 garlic cloves, thinly sliced
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 2 slices lemons
• 2 bay leaves
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground pepper
• 14 1/2 ounces low sodium vegetable broth
• 2 lbs cauliflower, cored, cut into 2-inch-long florets
• 6 carrots, peeled, cut into 2-inch-lengths
• 29 ounces fire-roasted whole tomatoes, undrained (2 - 14.5 oz cans)
• 15 ounces chickpeas, drained (1 can)
• 1/2 cup raisins
• 1 cinnamon stick
• 2 medium zucchini, cut into 1-inch chunks
• 1/4 cup toasted slivered almonds
• 1/4 cup cilantro leaf
• freshly cooked couscous, accompaniment (or orzo or rice for the folks' at Ponce Plaza!)

1. Heat oil in a large Dutch oven over medium heat; add onion and saute 6 minutes, or until soft and translucent.
2. Stir in garlic, cumin, ginger, lemon slices, bay leaves, salt and pepper and cook, stirring, until fragrant.
3. Pour in broth; add cauliflower, carrots, tomatoes with their juice, chickpeas, raisins and cinnamon stick.
4. Bring to a boil, breaking up tomatoes into large chunks with a spoon.
5. Reduce heat to low, cover pot and simmer 15 minutes, stirring several times.
6. Add zucchini chunks; cover pot and continue to simmer 10 minutes longer or until tender.
7. To serve, spoon couscous into serving bowls; top with the cauliflower tagine and juices from pot.
8. Sprinkle almonds and cilantro over each serving.

extra virgin olive oil, sweet onion, garlic, ground cumin, ground ginger, lemons, bay leaves, kosher salt, fresh ground pepper, vegetable broth, cauliflower, carrots, tomatoes, chickpeas, raisins, cinnamon, zucchini, almonds, cilantro leaf, freshly cooked couscous

Taken from www.food.com/recipe/cauliflower-tagine-359602 (may not work)