Cauliflower and date tagine with Tunisian pilaff

Name: Cauliflower and date tagine with Tunisian pilaff
Yield: Serve 4
Ingredients: 1 teaspoon ground ginger; 750 ml good vegetable stock, hot; 50 g whole blanched almonds; 2 tablespoons olive oil; salt and freshly ground black pepper; 2 tablespoons chopped fresh mint; 3 tablespoons chopped fresh coriander; 750 ml good vegetable stock; 100 g stoned dates; 350 g long-grain rice; 1 teaspoon ground cinnamon; 50 g currants; 1 garlic clove, crushed; 400 g tin peeled tomatoes, chopped; 4 tablespoons olive oil; 1 onion, chopped; good pinch of ground turmeric; 1 teaspoon ground coriander; ½ teaspoon chilli powder; zest of 1 orange; 1 large cauliflower, cut into florets; 1 tablespoon plain flour

Preparation info

Serve
4

Difficulty
Medium

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

For many people dates are too sweet and should only be confined to sticky-based Middle Eastern-style pastries - not so! Within this north African cauliflower tagine they are wonderful, working in harmony with the delicate spices. Dates have been a staple food in desert lands for thousands of years.

Ingredients

1 large cauliflower, cut into florets
1 tablespoon plain flour
½ teaspoon

Method

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 garl

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Main dishes

Fay

6 months ago from Australia

I would add more chilli and spice next time, but the dish looked and tasted lovely.

Robyn Restieaux

4 years ago from New Zealand

This was just lovely - marinating the blanched, spiced cauliflower them browning it gave the vegetable lovely depth and flavour and the broth develops a really special kind of warm sweetness.
The pilaf makes masses.

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Cauliflower and date tagine with Tunisian pilaff

Ingredients

Method

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