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The heavily aromatic spice cumin is synonymous with Morocco, as are Medjool dates. I like using the dried version of the dates, as they’re not dehydrated, which makes them soft and sticky. As they dry, their sugars become more concentrated, making them sweeter. This Moroccan dynamic duo of dates and cumin is just what the cauliflower needs to create a dish that is reminiscent of the spice markets of Marrakesh and Casablanca, filled as they are with large, colourful and fragrant sacks of spices.
1. Break the cauliflower into florets and chop into bite-size pieces.
2. Heat the olive oil in a frying pan and gently fry the spring onions and garlic for about 1 minute.
