Cut the cauliflower into florets and add them to a food processor.
Pulse a few times to obtain a granular texture resembling couscous.
Set aside.
In a large skillet or frying pan, heat the olive oil over medium heat.
Add the coriander seeds, mustard seeds, cinnamon, cardamom, cloves, cumin, ginger, and nutmeg.
Fry the spices for about 1 minute until fragrant.
Add the cubed tofu to the skillet and cook until browned, about 5 minutes.
Stir in the chopped dried fruits, toasted nuts, and vegetable broth.
Cover the skillet and cook over medium heat for about 5 minutes.
Add the cauliflower "couscous" to the skillet and cook for an additional 2 minutes, stirring occasionally.
Serve the spiced cauliflower couscous hot, garnished with fresh coriander.
Notes / Tips / Wine Advice:
Wine Advice:
This flavorful and aromatic dish pairs well with a crisp and refreshing white wine such as Pinot Grigio or a light-bodied red wine like Beaujolais. The wine's acidity helps balance the spices and complements the dried fruits and nuts.