Cauliflower Tagine - cooking recipe

Ingredients

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!)

Preparation

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