Cauliflower and Romanesco Moroccan Stew is a perfect, vibrant winter meal

"Built in the spirit of a tagine, it leans into the sweet-and-savory braise that characterizes much of North African cooking, where dried fruit and nuts meet an umami-rich base and warming spices. Here, tender florets simmer with white wine and prunes that melt into the sauce, briny green olives and capers that sharpen each bite, and a fragrant backbone of spices fennel, coriander, cumin, and cinnamon that infuse the sauce as they cook."

"Fresh parsley stirred in at the end brings a welcome note of green, while toasted almonds add crunch and richness. Spooned over couscous, quinoa, or your grain of choice, the result is deeply aromatic yet balanced, comforting without being dull. Feel free to double the cauliflower if you can't find romanesco, or to use other dried fruits such as raisins or apricots in place of the prunes. This stew could be made in a slow cooker, but I do recommend sauteeting the aromatics first for richer flavor."

"INGREDIENTS 2 tablespoons olive oil 1 large onion, sliced thinly 3 cloves garlic, minced 2 tablespoons minced fresh ginger 1 teaspoon cumin seeds 1 teaspoon fennel seeds 1 teaspoon ground coriander 2 teaspoons dried oregano 1 cinnamon stick 1 cauliflower, cut into florets 1 romanesco, cut into florets Salt Fresh cracked black pepper cup white wine 2 tablespoons red wine vinegar cup water cup pitted green olives 12 prunes, halved 2 tablespoons capers 1 cup minced fresh parsley Toasted almonds for topping"

A tagine-inspired stew combines cauliflower and romanesco simmered with white wine, prunes, green olives, and capers for sweet-and-briny contrast. Aromatics include onion, garlic, and fresh ginger, while spices—cumin, fennel, coriander, oregano, and cinnamon—create a warm, savory backbone. Prunes melt into the sauce and parsley stirred in at the end brightens the dish; toasted almonds add crunchy richness. The stew is served over couscous, quinoa, or other grains. Doubling the cauliflower, substituting other dried fruit, and sautéing aromatics before slow-cooking enhance flavor.

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