Step 1

Prepare the cauliflower by cutting it into medium florets. Toss with a little olive oil, salt and pepper.

Step 2

Spread the cauliflower on a baking sheet and roast until golden around the edges.

Step 3

While the cauliflower roasts, heat a pot with olive oil and cook the onions slowly until softened.

Step 4

Add the garlic and tomato paste to the onions and cook until fragrant and deeper in color.

Step 5

Add all the spices and stir to bloom them gently in the oil.

Step 6

Add the chickpeas and chopped apricots. Stir until coated in the spice mixture.

Step 7

Pour in vegetable broth and let the mixture simmer until slightly thickened.

Step 8

Fold in the roasted cauliflower and let everything simmer together for a few minutes.

Step 9

Turn off the heat and let the tagine rest for about ten minutes before serving to deepen the flavor.