Cauliflower Tajeen

 Cauliflower Tajeenserves 6-81        head cauliflower4        tablespoons olive oil1        medium onion, chopped1      16 ounce can diced tomato1      8 ounce tomato sauce6      cloves garlic, mashed1 1/2 cup chopped fresh cilantro2    medium potatoes, peeled and cut into 1-inch cubes1   12 ounces can cooked garbanzo beans, drained3   scallions, chopped, optionalsalt and pepper to taste-Break the cauliflower into separate florets.  Place the florets on a cookie sheet. Spray with olive oil spray and broil until golden brown.  Remove from the oven and set aside.-In a heavy pan, heat the olive oil and saute the onion for 4 minutes.  Add the diced tomatoes, the tomato sauce, 8 cups water, salt and pepper. Bring to a boil. -Add the garlic and the cilantro and then drop the potatoes, bring back to a boil.  Cover and cook over low heat for 10 minutes or until the potatoes are done but not soft. -Drop the florets and the garbanzo beans. Adjust the seasoning and bring to a boil.  Cook over medium heat for 5 minutes.-Sprinkle with the chopped onion and serve with rice or mashed potatoes.-