Moroccan Tagine-Spiced Cauliflower Rice Bowl with Chickpeas and Apricots

A flavorful and healthy low-carb cauliflower rice bowl seasoned with aromatic Moroccan tagine spices, topped with protein-packed chickpeas and sweet apricots. Perfect for a satisfying and nutritious lunch.

Prep Time

15 minutes

Total Time

45 minutes

Calories

350 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.15/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

1large headCauliflower(Or use pre-riced cauliflower (about 4 cups))

£1.75

2tablespoonsOlive Oil

£0.20

1mediumOnion(Chopped)

£0.30

2clovesGarlic(Minced)

£0.15

1teaspoonGinger(Grated)

£0.10

1teaspoonGround Cumin

£0.05

1teaspoonGround Coriander

£0.05

0.5teaspoonTurmeric

£0.03

0.3teaspoonCinnamon(Ground)

£0.02

0.3teaspoonCayenne Pepper(Optional, for a little heat)

£0.02

0.5cupVegetable Broth(Low Sodium)

£0.15

115-ounce canCanned Chickpeas(Drained and rinsed)

£0.65

0.5cupDried Apricots(Chopped)

£0.75

0.3cupFresh Cilantro(Chopped, for garnish)

£0.40

To tasteSalt

To tasteBlack Pepper

Total Cost

£4.62

£1.15 per serving

Instructions

1.
Prepare the Cauliflower Rice: If using a whole head of cauliflower, remove the core and chop it into florets. Pulse the florets in a food processor until they resemble rice-sized pieces. Alternatively, use pre-riced cauliflower.
2.
Sauté Aromatics: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and ginger and cook for another minute until fragrant.
3.
Add Spices: Stir in the cumin, coriander, turmeric, cinnamon, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until the spices are fragrant.
4.
Cook the Cauliflower Rice: Add the cauliflower rice and vegetable broth to the skillet. Stir well to combine. Bring to a simmer, then reduce the heat to low, cover, and cook for 10-15 minutes, or until the cauliflower is tender but still slightly firm.
5.
Add Chickpeas and Apricots: Stir in the drained and rinsed chickpeas and chopped apricots. Cook for another 5 minutes, or until heated through and the flavors have melded.
6.
Season and Serve: Season with salt and pepper to taste. Garnish with fresh cilantro. Serve immediately in bowls.

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My Notes

Nutrition Information

Nutrition per serving (350g)

350 kcal / 1464 kJ

Carbs

47g

18% of RDA

Fat

14g

20% of RDA

Protein

13g

26% of RDA

Detailed Breakdown

Fibre

14 g

47% of RDA

Sugar

17 g

19% of RDA

Sodium

250 mg

11% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

For a richer flavor, add a tablespoon of tomato paste along with the spices.

You can add other vegetables like diced carrots, zucchini, or bell peppers to the cauliflower rice.

If you prefer a sweeter dish, add a tablespoon of honey or maple syrup to the cauliflower rice along with the chickpeas and apricots.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Equipment

Large skillet or Dutch oven

Small bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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