Cauliflower Tagine

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3/4 cup extra-virgin olive oil

1 large onion, thinly sliced

10 garlic cloves, finely chopped

1 green bell pepper, thinly sliced

2 tablespoons sweet paprika


1 tablespoon tomato paste

Salt and freshly ground pepper

1/4 cup thinly sliced oil-packed sun-dried tomatoes, drained

1/2 cup water

One 2 1/2-pound cauliflower, cored and cut into 2-inch florets

1 cup fine dry bread crumbs

3 ounces Gruyère cheese, shredded (1 cup)

5 large eggs, beaten

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