Root Vegetable and Date Tagine with Cauliflower Rice

In a large pot, heat the olive oil over medium heat. Add the chopped red onion and sauté until it begins to soften.

Add the chopped sweet potato, butternut squash, carrot, and tagine spices to the pot. Stir to coat the vegetables in the spices and cook for about 5 minutes to release the flavors.

Stir in the tomato paste and cook for another 2 minutes. Then add the chopped dates and beef stock, bring to a simmer. Cover the pot, and let it cook for about 40 minutes, or until the vegetables are tender.

While the tagine cooks, prepare the cauliflower rice. In a skillet over medium heat, sauté the finely chopped cauliflower in a splash of olive oil until it is lightly browned and tender, about 10 minutes. Season with salt and pepper to taste.

Remove the tagine from the heat and stir in the chopped fresh coriander. Adjust seasoning with salt and pepper if needed.

Serve the tagine hot over the prepared cauliflower rice and garnished with any remaining coriander.