Merguez & Cauliflower Tagine with Ras el Hanout
Merguez and cauliflower tagine is a staple dish in North African cuisine that beautifully showcases the rich flavors and aromas of the region. The term “tagine” refers not only to the dish but also to the unique clay cooking vessel traditionally used to prepare it, which helps to lock in moisture and intensify flavors; I personally love using my clay tagine from Sur La Table, but if you don’t have one, a heavy-bottomed pot works just as well. This one-pot wonder is infused with the complex and aromatic blend of spices known as ras el hanout, which can vary widely in its composition, offering a unique taste in every bite. The star of this recipe, merguez sausage, is a flavor lamb sausage seasoned with harissa, a North African chili paste that adds a spicy kick. Combined with sweet raisins, briny olives, tangy preserved lemons, and fresh parsley, this tagine captures the essence of Moroccan cooking. Feel free to substitute cauliflower with any heart vegetable you have, making this dish versatile and perfect for using up whatever’s in your fridge.
Servings: 8 to 10
Special Equipment: Clay tagine (optional)
Ingredients:
1 lb merguez sausage
1 head cauliflower
2 tablespoons Ras el hanout*
1 can chickpeas
2 oz golden raisins*
2 oz green olives*
1 cup chicken stock
2 oz roasted almonds
1 bunch parsley
1 jar preserved lemons*
1 yellow onion
4 cloves garlic
Note If you live in NYC, I highly recommend Kalustyan’s (in Kips Bay) to source quality Moroccan ingredients!
Method:
Prepare the ingredients
Wash and dry the fresh produce. Preheat the oven to 350 degrees Fahrenheit. Cut the cauliflower into small florets. Drain and rinse the chickpeas. Remove the pit (if present) and halve the olives. Roughly chop the almonds. Roughly chop the parsley. Peel, halve, and medium dice the onion. Peel and roughly chop the garlic. Quarter 2 lemons; roughly chop the remaining lemons.
Par-bake the cauliflower
Line a sheet pan with parchment paper. Add the cauliflower and season with 1 tablespoon of ras el hanout and a handful of salt; drizzle with olive oil and toss to combine. Roast for 10 to 12 minutes, or until lightly browned and slightly tender when pierced with a fork. Remove from the oven.
Brown the sausage
Meanwhile, in the tagine (or a heavy-bottomed pot), add a drizzle of olive oil. Add the sausage and season with salt. Using a wooden spoon, break the sausage into small pieces and to cook for 2 to 3 minutes, or until browned.
Saute the aromatics & chickpeas
Add the onion and garlic and season with salt. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened and fragrant. Add the chickpeas and season with salt and 1 tablespoon of ras el hanout. Cook for 2 to 3 minutes, or until slightly softened. Add the raisins, olives. and chopped preserved lemons; cook for 1 to 2 minutes.
Braise the tagine
Add the roasted cauliflower and chicken stock; season with salt. Cover the tagine with its lid and place in the oven. Cook for 15 to 20 minutes, or until the liquid has been fully absorbed and the cauliflower is fork tender. Taste then season with salt if desired.
Finish and serve
Serve the finished tagine topped with the roasted almonds and chopped parsley. Garnish with the preserved lemon wedges. Enjoy!