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 ...