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. ...