Cauliflower and Garbanzo Bean Tagaine
Prep time
Cook time
Total time
Amazing easy and healthy vegan main dish
Recipe type: Main Dishes
Cuisine: Middle Eastern
Serves: 6
  • 2 medium cauliflower
  • ¼ cup olive oil
  • 1 medium onion, chopped
  • 6 cloves garlic, slivered
  • 2 large baking potatoes, peeled and cut into 1-inch cubes
  • 1 32-ounces can diced tomato or crushed tomato with juice
  • 1 tablespoon tomato paste
  • 1 16-ounce can cooked garbanzo beans, drained
  • 1/ 2 chopped cilantro
  • 1 teaspoon freshly ground coriander
  • salt and pepper to taste
  1. Divide the cauliflower into medium florets. Place the florets in bowl, drizzle with 2 tablespoons of olive oil, toss well, and then place the florets on a cookie sheet and broil until golden. Remove from the oven and set aside.
  2. Heat 1 tablespoon of olive oil and sear the cilantro for few seconds. Set aside
  3. In a heavy pot, heat the rest of the olive oil and saute the onion for few minutes. Add the garlic and the ground coriander. Stir and cook for one minute.
  4. Add the diced tomatoes, tomato paste, 6 cups of water, salt and pepper and bring to a boil.
  5. Drop the diced potatoes, stir, bring back to a boil. Cover and cook over medium heat until the potatoes are done but not mushy.
  6. -Add the garbanzo beans and the cauliflower, stir gently and continue to cook over low heat for 5 minutes.
  7. -Add the cilantro, stir and turn the heat off. Serve with rice.
Recipe by Sanaa Cooks at