Cooking Lesson 3/ Cauliflower tagaine and Rice

Cauliflower TagineServes 66      cups cauliflower floret1/4 cup olive oil1      medium onion, chopped2      large baking potatoes, peeled and cut into 1-inch cubes1      32-ounces can diced tomato or crushed tomato with juice1      16-ounce can cooked garbanzo beans, drained4      cloves garlic, mashed1      teaspoon freshly ground coriander1/2 cup chopped fresh cilantrosalt and pepper to taste-Place the florets in bowl, drizzle with 2 tablespoons of olive oil, toss well, and then place the florets on a cookie sheet and broil until golden.  Remove from the oven and set aside.-In a heavy pot, heat the olive oil and saute the onion for few minutes.  Add the garlic and the ground coriander.  Stir and cook for one minute. -Add the diced tomatoes, 4 cups of water, salt and pepper and bring to a boil.-Drop the diced potatoes, stir, bring back to a boil.  Cover and cook over medium heat until the potatoes are done but not mushy.-Add the garbanzo beans and the cauliflower, stir gently and continue to cook over low heat for 5 minutes.-Add the cilantro, stir and turn the heat off.  Serve with rice.Rice with Vermicelli Noodlesserves 64      tablespoons olive oil1      cup broken vermicelli noodles2      cup rice4 1/2 cup watersalt to taste-In heavy pot, heat the olive oil and saute the noodles, stirring often, until golden.-Carefully, pour the water over the noodles.  Bring to a boil.-Add the salt and the rice.  Stir and bring back to a boil.-Cover and cook the rice over very low heat for ten minutes.-Turn off the heat, keep the lid on, and allow the rice to continue to cook with it own heat, for another ten minutes.  Remove the lid and serve.