Cauliflower and date tagine with Tunisian pilaff


Preparation info

  • Serve


    • Difficulty


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.


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


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