Saffron Cauliflower & Apricot Tagine Recipe | Abel & Cole
Saffron Cauliflower & Apricot Tagine
Clock Image
Prep: 25 mins
Cook: 30 mins
A sumptuous tagine of spiced cauliflower, tender chickpeas and juicy apricots bubbled in saffron-infused stock and served with nutty toasted quinoa.
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
705 kcal
(per portion)
Ingredients you'll need
  • 1 red onion
  • 1 cauliflower
  • 2 tomatoes
  • 50g dried apricots
  • 400g tin of chickpeas
  • 75g quinoa
  • 1 vegetable stock cube
  • A pinch of saffron powder
  • A handful of flat leaf parsley
  • ½ cucumber
  • 2 tsp ras el hanut
  • 1 orange
  • 100g cavolo nero
From your kitchen
  • 450ml boiling water
  • 1 tbsp + 2 tsp oil
  • Sea salt
  • Freshly ground pepper
  • 2-4 tbsp cold water
Step by step this way
  • 1.

    Peel and thickly slice the red onion. Remove the outer leaves from the cauliflower. Cut the cauliflower into small florets. Roughly chop one of the tomatoes. Finely chop the apricots. Drain and rinse the chickpeas.

  • 2.

    Rinse the quinoa for 1 min under cold water. Tip it into a pan and toast for 3-4 mins till dry and nutty smelling. Pour in 150ml boiling water. Cover and gently simmer for 10-15 mins till tender and the water has been absorbed. Set to one side to cool.

  • 3.

    Meanwhile, crumble the stock cube into a jug and pour over 300ml boiling water. Swirl in the sachet of saffron.

  • 4.

    Heat a heavy-based pan over a medium heat for 2 mins. Add 1 tbsp olive oil and the onion and fry for 4-5 mins till softened. Add the chopped tomato. Stir and fry for 3 mins. Sprinkle in 2 tsp ras el hanut and stir to coat.

  • 5.

    Add the cauliflower, chickpeas and apriots. Pour in the saffron infused stock. Pop on a lid. Turn the heat to low and cook for 10 mins.

  • 6.

    While the tagine simmers, cut half the cucumber in half lengthways. Scoop out the seeds with a teaspoon. Finely chop the cucumber and the remaining tomato. Finely chop the parsley stalks and roughly chop the leaves. Add everything to the cooled quinoa with a pinch of salt and 2 tsp olive oil. Stir well.

  • 7.

    Finely shred the cavolo nero leaves. When the tagine has cooked for 10 mins, add the cavolo nero. Stir and cook for a further 5 mins. Squeeze in the juice from half the orange. Taste and season. Serve the tagine with the quinoa salad.

  • Tip

    Cool as a cucumber
    Your leftover cucumber will keep in the fridge for a few days. Add slices to glasses of water (and gin and tonics) or juice with apples, carrots and spinach for a refreshing juice.

This recipe is from