vy fillets, rinsed and minced (optional) 2 teaspoons ras el hanout 1/8 teaspoon red pepper flakes 1 (28‑ounce) can whole peeled tomatoes, drained with juice reserved, chopped coarse 1 large head cauliflower (3 pounds) 1/2 cup pitted brine-cured green olives, chopped coarse 1/4 cup golden raisins 1/4 cup fresh cilantro leaves