CAULIFLOWER TAGINE
For Spice Mix
3½ Tbs. sweet paprika
1 tsp. garlic powder
2 tsp. cinnamon
3 Tbs. ground coriander
1 Tbs. plus 1 tsp. ground turmeric
1 Tbs. ginger powder
½ Tbs. ground cardamom
2½ tsp. ground allspice
Kosher salt and freshly ground black pepper to taste
For Dish
2 Tbs. spice mix
1⁄3 c. extra virgin olive oil
1 16 oz. can plum tomatoes. diced and seeded; reserve juice
1 12 oz. can garbanzo beans. drained
1 head cauliflower, cut into bite-size florets
1 c. eggplant, peeled and medium diced
1 c. peeled pearl onions
1 large white onion, diced
3 cloves garlic, diced
1 Tbs. grated fresh ginger
1 pinch saffron
1 Tbs. tomato paste
1 c. dry white wine
2 lemons, zested and juiced
Combine the spices in a dry sauté pan set over low heat, and toast them gently until they release their fragrance; about 2 minutes. Transfer to a bowl, and allow to cool. Preheat oven to 350 degrees. Heat the olive oil in a large sauté pan set over medium heat. ...