Vegetable Tagine


Bold flavors and seasonal vegetables create a stew you’ll want to make over and over. Try it with whatever vegetables are fresh in the market and simply adjust the cooking time and amount of liquid you used to adapt to the vegetables you use.


NUTRITIONAL INFORMATION:
PER SERVING

Calories 278
Total Fat 6.5 g
Satfat 0.8 g
Monofat 3 g
Polyfat 1.6 g
Protein 11 g
Carbohydrate 46 g
Fiber 8 g
Cholesterol 0.0 mg
Iron 3 mg
Sodium 271 mg
Calcium 90 mg


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INGREDIENTS

Cooking spray
1 head of cauliflower, leaves removed
3 cloves garlic, minced
⅓ cup nonfat Greek yogurt
½ cup cheddar cheese, shredded
2 eggs
2 egg whites
1 teaspoon kosher salt
½ teaspoon black peppert


PREPARATION

1. Preheat oven to 400°F.  Coat cups of a mini muffin pan with cooking spray and set aside.

2. Place cauliflower in a steamer basket; steam for 10-12 minutes or until very tender. Place cooked cauliflower in a food processor. Add garlic and pulse or process until smooth and creamy. Transfer cauliflower mash to a large kitchen towel or fine cheesecloth. Fold cloth to enclose cauliflower, then squeeze out as much liquid as possible.

3. Move squeezed cauliflower mash to a large mixing bowl. Add two whole eggs, cheddar cheese, yogurt, salt and pepper. Mix together well.

4. In a separate bowl, beat egg whites until stiff peaks form. Gently fold egg whites into cauliflower mixture. Do not over blend.

5. Fill prepared muffin cups to the top with cauliflower mixture. Bake 20-25 minutes or until golden brown.

6. Remove from pan and cool biscuits on a rack before serving.


Serves 4, ½ cup quinoa
and 1 cup tagine each







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