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.