Roasted Cauliflower and Chickpea Tagine with Turmeric and Almonds

Preheat oven to 220°C (425°F). Cut cauliflower into florets and toss with 3 tbsp olive oil, 0.5 tsp salt, 0.5 tsp turmeric, and 0.5 tsp cumin.

Spread on a baking sheet in a single layer. Roast for 25-30 minutes, turning once, until golden brown and tender with charred edges.

While cauliflower roasts, heat 2 tbsp olive oil in a wide-bottomed pot or tagine over medium heat. Dice the yellow onion and cook until softened and lightly golden, about 8 minutes.

Mince the garlic and add to the pot, cooking for 1 minute until fragrant. Do not let it brown.

Add paprika, cumin, turmeric, cinnamon, salt, and black pepper. Stir into the oils and let the spices bloom for 1 minute.

Dice the carrots and tomatoes. Add carrots to the pot with a splash of chicken broth, cover, and cook 5 minutes until slightly softened.

Add chickpeas, tomatoes, and remaining chicken broth. Stir to combine everything.

Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes, allowing flavors to meld and broth to thicken slightly.

Fold in the roasted cauliflower florets. Cook uncovered for 5 more minutes to let the cauliflower absorb the sauce.

Toast the almonds in a dry pan over medium heat for 3-4 minutes until fragrant and golden. Watch carefully to avoid burning.

Juice half the lemon and drizzle over the tagine. Slice the remaining half and tuck slices into the pot.

Scatter toasted almonds, chopped cilantro, and parsley over the top. Serve directly from the pot with crusty bread or over white rice if desired.