Lemon Cauliflower Tagine served with a healthy amount of chickpeas and fresh herbs. This is the perfect way to start spring!
Heat up a skillet on medium-high heat, and add in your olive oil. Add your minced onions, parsley and all your spices (cumin, cardamom, cayenne, ground ginger and turmeric powder).
Remove the pulp from your preserved lemon, chop it very finely and add to the pan. Cut your lemon skin into strips and add to the pan as well. Cook for 3-4 minutes. Add a dash of salt and pepper.
Add your cauliflower to the pan. Pour the broth in to completely cover. Cover with a lid, lower the heat to medium-low and let it simmer for 12-14 minutes or until the cauliflower is almost cooked. Add your chickpeas and cover. Let it cook for another 10 minutes.
For garnish, top with a drizzle of olive oil, freshly chopped parsley and black pepper