Greek cauliflower stew

Last week my mother gave me this recipe she found on Olive tomato (https://www.olivetomato.com/greek-cauliflower-recipe/), which she was very enthusiastic about. Cauliflower wasn't really our favourite vegetable at home, but after tasting this dish we have changed our minds. Usually I feel I've had enough cauliflower after just a few florets, but the Greek know how to change it into a spicy, olive oil infused delight. The first time I made this dish I was cooking just for me and my boyfriend, so I used the tagine, which I think makes everything you put inside taste wonderful. But the second time I I had to make a bigger amount, so I took a big pot from my father's restaurant and the result was a bit less heavenly than the first version. So if you are in the possession of a tagine, a suggest you use it! Ingredients, serves 2-3 - 1 big cauliflower, head washed and cut into rather big florets - 120 mL olive oil - 2 tbsp tomato paste - 3 or 4 medium sized organic potatoes, washed and cut into pieces of 2cm - 1 cinnamon stick - 1 tsp allspice - 3 clove buds - black pepper and salt In the tagine, heat the olive oil slowly (otherwise you will ruin the tagine). Add the cauliflower, spices, potatoes and black pepper and sauté for a few minutes until the cauliflower starts to brown. Then stir in the tomato paste and about 1 tsp of salt. Add warm water until the potatoes and cauliflower are half way covered, reduce the heat and turn the cauliflower florets, so that the stems face down. Cover the tagine and let simmer for max 30 minutes. The cauliflower should be very soft and the sauce thickened. In the original recipe it says it should be eaten warm, but I took a bit of the stew to work and had it cold, which I preferred. Enjoy!