Adapted from a Wine Spectator recipe (Spice Roasted Cauliflower Tagine)
Tip: I may be repeating, but organization is key in the kitchen. Organize your ingredients, tools and equipment, then clean up (or at least tidy) as you go. Your kitchen skills will continue to improve and your efforts will shine in the results!
Olive oil to taste
1/2 large yellow onion
1/2 tsp cumin seeds
1 tsp coriander seeds
1/4 tsp ground cinnamon
1/4 tsp ground cardamom
1/4 tsp saffron threads
Sea salt and freshly ground black pepper to taste
2 Tbsp tomato paste
1/2 cup white wine
2 cups chicken or vegetable stock
1/2 can chickpeas
1/2 cup golden raisins
1/4 cup oil-cured olives
1/2 head cauliflower, left intact
Couscous (prepared as pkg directs)
1/4 cup plain, full-fat Greek yogurt
1/2 cup whole cilantro leaves
1/4 fresh lemon
Preheat the oven to 400° F.
Wash, dry and slice 1/2 onion into thin slices.
Measure cumin, coriander, cinnamon, cardamom and saffron into a small bowl.
Pour wine and stock into a pouring container or bowl.
Put chickpeas, raisins and olives into a small bowl.
Put 1/2 head of cauliflower cut side down on a cutting board; drizzle with small amount of olive oil; sprinkle with S&P.
Chop cilantro for garnish.
Cut lemon into wedges to squeeze and garnish plated cauliflower.
Add about 2 Tbsp olive oil to the bottom of a large Dutch oven and heat over medium. Add onion slices; cook and stir occasionally until they start to soften, about 2 minutes. Add spice mixture plus S&P to taste. Cook until onions begin to brown, about 5 minutes more. Add tomato paste and cook until it darkens, about 2 minutes. Spices may begin to stick to pan.
Add wine/stock. Bring to a boil, then reduce to a simmer over medium-low heat. Reduce sauce by half, about 15-20 minutes. Add chickpeas, raisins and olives. Continue to simmer for about 2 minutes. Add 1/2 head of cauliflower to pot, cut-side down. Cover pot with a tight-fitting lid and place in oven. Cook until cauliflower begins to soften, about 15 minutes. Baste the cauliflower with the cooking liquid and cook, uncovered another 10-15 minutes.
While the cauliflower roasts, cook couscous according to package directions and set aside in a warm place.
Remove pot from oven. Gently break up cauliflower into florets in the sauce. Spoon servings of couscous onto two dinner plates, top with cauliflower and sauce; finish with a drizzle of yogurt, a generous sprinkle of cilantro and a squeeze of lemon.