"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. It's the kind of dish that satisfies a winter craving for warmth while hinting at somewhere sunnier, perfect for the tail end of the season when we're all dreaming of travel."
A Moroccan-inspired stew combines cauliflower and romanesco florets braised in white wine with prunes that melt into a savory sauce. Briny green olives and capers add brightness while a spice backbone of fennel, coriander, cumin, and cinnamon infuses the braise. Onions, garlic, and fresh ginger provide aromatic depth, and red wine vinegar and a splash of water balance the liquid. Fresh parsley stirred in at the end adds a green note, and toasted almonds contribute crunch and richness. The stew is served over couscous, quinoa, or other grains and can be doubled or adapted with other dried fruits or a slow cooker after sautéing aromatics.
Read at The Mercury News
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