Blanch the cauliflower florets in boiling water for 1 minute, drain, refresh under cold running water and dry in a cloth. Place in a bowl with the flour and spices and leave for 2 hours to allow the flavours to infuse.
Heat the oil in a heavy-based pan, add the cauliflower and spices and fry lightly together over a low heat for 5 minutes until golden on all sides. Add the onion and garlic and cook for a further 2 minutes. Add the tomatoes, dates and vegetable stock and simmer for 15-20 minutes. Finally stir in the herbs and season to taste.
Meanwhile, for the pilaff, heat the oil in a pan, add the almonds and cook for 5-6 minutes until golden. Remove them, add the onion and currants to the oil and cook for 2 minutes. Add the cinnamon and cook for a further 30 seconds. Add the rice and coat with the onions and cinnamon. Pour over the hot stock, cover and cook over a low heat for 15 minutes. Remove from the heat and leave, covered, for a further 5 minutes. Stir in the orange zest and almonds, adjust the seasoning and serve alongside the tagine.