Smoky Cauliflower and Sweet Potato Tagine
with Spinach, Bulgur Wheat and Yoghurt Drizzle
- Cereals containing gluten
- Wheat
- Milk
- Almonds
- Nuts
- Pecan Nuts
- Sesame
- Hazelnuts
- Pistachio nuts
- Cashew nuts
- Nuts
- Almonds
- Peanut
- Macadamia Nuts
- Brazil nuts
- May contain traces of allergens
Ingredients
1 unit(s)
Sweet Potato
3 unit(s)
Garlic Clove
120 grams
Bulgur Wheat
(Contains: Cereals containing gluten, Wheat)
20 grams
Vegetable Stock Paste
300 grams
Cauliflower Florets
1 sachet(s)
Chermoula Spice Mix
1 carton(s)
Tomato Passata
1 sachet(s)
Smoky Base Paste
40 grams
Baby Spinach
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
15 grams
Toasted Flaked Almonds
(Contains: Almonds, Nuts May be present: Pecan Nuts, Sesame, Hazelnuts, Pistachio nuts, Cashew nuts, Nuts, Almonds, Peanut, Macadamia Nuts, Brazil nuts)
Not included in your delivery
220 milliliter(s)
Water for the Bulgur
150 milliliter(s)
Water for the Sauce
1.5 tsp
Sugar for the Sauce
15 grams
Butter
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the sweet potatoes into 2cm chunks (no need to peel).
Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins.
Meanwhile, peel and grate the garlic (or use a garlic press).
Put a deep saucepan (with a tight-fitting lid) on medium heat with a drizzle of oil. Add half the garlic and stir-fry for 30 secs. Stir in the bulgur until coated, 30 secs.
Stir in the water for the bulgur wheat (see pantry for amount) and half the vegetable stock paste. Bring to the boil and simmer for 1 min.
Put a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
Meanwhile, halve any large cauliflower florets.
When the sweet potato has been roasting for about 10 mins, remove from the oven, add the cauliflower florets and drizzle over a little more oil.
Toss together then pop back in the oven for the remaining time.
Meanwhile, heat a drizzle of oil in a large saucepan on medium heat. Add the chermoula and remaining garlic, fry for 30 secs.
Then, stir in the passata, smoky base paste, water and sugar for the sauce (see pantry for both amounts) and remaining vegetable stock paste.
Bring to the boil then lower the heat and simmer until thickened, 7-8 mins.
Once thickened, stir in the butter (see pantry for amount) until melted then remove from the heat.
Once the roasted veg is ready, pop the tagine sauce back on the heat.
Stir the veg into the sauce then add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Add a splash more water if needed then remove from the heat. Season with salt and pepper.
Flufff up the bulgur with a fork share between your serving bowls.
Spoon over the cauliflower and sweet potato tagine, drizzle over the yoghurt and sprinkle on the almonds to finish.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The spices and roasted vegetables work well together, creating a satisfying and well-rounded dish.
- Ease of prep: There are several components to prepare, but the overall process is manageable and straightforward.
- Suggestions: If you find smoky flavours intense, consider adjusting the amount of smoky base paste to suit your taste.
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