Cauliflower-Stuffed Meatball Ragout in Spicy Tomato Sauce (Tunisian Mubattan Bruklu)

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For the meatballs:

6 cups olive oil or vegetable oil, for frying

1 medium-sized head cauliflower (about 1 pound)

1 1/2 pounds ground beef, lamb, or veal

1 small onion, finely chopped

1/2 teaspoon ground cinnamon

1/2 cup chopped fresh parsley leaves

1 1/2 teaspoons tabil (a Tunisian spice blend of coriander seed, caraway seed, garlic powder, cayenne pepper)

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 large eggs beaten

All-purpose unbleached flour, as needed, for dredging

Salt and freshly ground black pepper

For the sauce:

1/4 cup extra-virgin olive oil

2 tablespoons tomato paste

1 cup water

1 1/2 teaspoons harisa (Tunisian hot chili paste of guajillo chili peppers, garlic, oil, caraway, and coriander)

1/2 teaspoon ground red chili