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Cauliflower Tajine
Chef Steve Mendoza
3 c water

1 c cauliflower flowerettes

¼ c cubed eggplant

¼ c chick peas cooked ( Garbanzo beans)

1 tsp small diced ginger

2 medium tomatoes grated, with seeds

½ yellow onion small dice

1 tsp crushed garlic

Spice mix:

1 ½ tsp paprika

½ tsp ground coriander

1 tsp ground cumin

½ tsp ground cinnamon

1 pinch saffron ( optional )

2 tbsp oil

2 sliced or diced dates

Sauté garlic, onion and ginger with oil until tender. Add in spice mix ,tomato , cauliflower , eggplant and water. Cook on low and simmer for about 30 minuets. Add in chick peas and add in optional garnish of , Chopped mint and or cilantro. Top with choice olive oil and orange zest.