Root Vegetable and Date Tagine with Cauliflower Rice

Peel and chop the sweet potato, butternut squash, red onion and carrot.

Place the sweet potato, squash and carrot in a saucepan and cover with water.

Bring the vegetables to the boil and cook until softened (20 minutes).

Bring another saucepan of water to the boil. Add the stock and stir to dissolve. When the stock is dissolved, remove from the heat and set aside.

Grate or finely chop the cauliflower.

Heat half of the oil in the frying pan over medium high heat.

Add the cauliflower to the pan and sautee until softened and lightly golden.

When cooked, set aside and keep covered to remain warm.

In a frying pan, heat the remaining olive oil over medium high heat.

Add the red onion and sautee until softened.

Add the correct amount of stock, dates and tomato paste to the pan.

Drain the root vegetables.

Add the vegetables to the pan with the onion.

Bring the tagine to the boil and then lower the heat to a simmer so the sauce can thicken.

Distribute the cauliflower among serving bowls.

Serve the tagine over the cauliflower rice.

Chop the coriander and use to garnish.