- 3/4 cup extra-virgin olive oil
- 1 large onion, thinly sliced
- 10 garlic cloves, finely chopped
- 1 green bell pepper, thinly sliced
- 2 tablespoons sweet paprika
- 2 tablespoons Tabil
- 1 tablespoon tomato paste
- Salt and freshly ground pepper
- 1/4 cup thinly sliced oil-packed sun-dried tomatoes, drained
- 1/2 cup water
- One 2 1/2-pound cauliflower, cored and cut into 2-inch florets
- 1 cup fine dry bread crumbs
- 3 ounces Gruyère cheese, shredded (1 cup)
- 5 large eggs, beaten
- Preheat the oven to 400°. Lightly grease a 9-by-13-inch glass or ceramic baking dish. In a large skillet, heat the olive oil. Add the onion and cook over low heat, stirring occasionally, until softened, about 8 minutes. Add the garlic, bell pepper, paprika, Tabil, tomato paste and a pinch each of salt and pepper. Cover and cook, stirring occasionally, until the pepper softens, about 7 minutes. Add the sun-dried tomatoes and water and simmer for 1 minute. Season with salt and pepper and transfer to the prepared baking dish.
- In a large pot of boiling salted water, cook the cauliflower until just tender, about 5 minutes. Drain and pat dry. Spread the cauliflower in the baking dish.
- In a small bowl, toss the bread crumbs with the Gruyère and season with salt and pepper. Stir in the beaten eggs and pour the mixture over the cauliflower. Cover with foil and bake in the upper third of the oven for 15 minutes, or until bubbling around the edges. Uncover and bake for about 15 minutes longer, until browned and crisp on top. Let the tagine stand for 10 minutes before serving.
The recipe can be prepared ahead through Step 2 and refrigerated separately. Bring to room temperature before proceeding.