Cauliflower and date tagine with Tunisian pilaff

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

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

Main course
Vegan
Spicy

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