Moroccan Cauliflower, Tomato, and Carrot Tagine

1.Heat the olive oil in a large tagine or heavy-bottomed pot over medium heat.

2.Add the chopped onion and sauté for about 5 minutes until translucent.

3.Stir in the minced garlic and cook for an additional minute until fragrant.

4.Add the cauliflower florets and sliced carrots to the pot, stirring to coat them in the oil and onions.

5.Sprinkle in the cumin, coriander, cinnamon, turmeric, smoked paprika, cayenne pepper, salt, and black pepper. Stir well to combine and toast the spices for about 2 minutes.

6.Pour in the diced tomatoes with their juices and the vegetable broth. Bring the mixture to a gentle simmer.

7.Cover the pot and reduce the heat to low. Allow the tagine to simmer for 20-25 minutes, or until the vegetables are tender and the flavors meld together.

8.Stir in the raisins or sultanas during the last 5 minutes of cooking.

9.Taste and adjust seasoning if necessary, adding more salt or pepper as desired.

10.Serve the tagine over fluffy couscous, garnished with chopped cilantro or parsley and lemon wedges on the side.