A Spices in My Bones

Spicy food is part of my DNA. I grew up in California, where Cal-Mex cuisine reigned—fresh, vibrant, and full of heat. At my grandmother’s house in San Antonio, we were served authentic Mexican dishes alongside comforting Tex-Mex classics. Meals in my world were always bold, spiced, and full of life. These early experiences sparked my fascination with faraway cultures and the flavors that define them, an influence that comes through in this Moroccan Cauliflower recipe.

From Southern California to London’s Spicy Soho

When I moved to London as a teenager, everything changed. It was there that I discovered Indian cuisine, and it opened up a whole new world of flavor. The depth, the layers, the way herbs and spices were coaxed into something so soulful and complex—it was a revelation. And, I experienced a new level of vegetarian food that felt rich, satisfying, and far from restrictive.

My years in London were a blur of contrasts: a mix of privilege and bohemia, tradition and rebellion. I lived in Knightsbridge, spent weekends at Covent Garden and Sloane Street, but also found myself in the heart of the underground, dancing at Cats Whiskers, Cinderella Rockafellas, and the Electric Ballroom. It was the era of Bowie, the Sex Pistols, and glam rock. I was sixteen and alive in a culture unlike anything I’d known.

Food as a Passport

That was when my curiosity for food, real food, truly began. I started experimenting with spices and ingredients I had never encountered growing up. I learned how flavor could tell a story, how a dish could carry the soul of a city, country, or people.

Over the years, my travels and my table have reflected that same spirit of curiosity. I’ve been especially drawn to North African cuisine, Moroccan, Tunisian, and Berber traditions. Their use of warming spices, preserved lemon, herbs, and bold aromatics echoes something I love: intensity with balance.

Moroccan Cauliflower, With a Twist

This cauliflower dish is a reflection of that influence. It’s not traditional Moroccan, but inspired by it. I use classic North African spices like cumin, cinnamon, turmeric, and sweet paprika, but I’ve also added a little fusion. A spoonful of ancho chili powder (a nod to my Mexican roots) and coconut cream bring a smooth, mellow finish that blends beautifully with the heat and depth of the dish.

It’s part curry, part stew, and completely satisfying served over rice, couscous, or scooped up with warm flatbread. It’s also vegetarian, gluten-free, comforting, and full of heart.

Why Your Body Will Love This Dish Too

This isn’t just a flavor bomb—it’s loaded with ingredients your body will thank you for.

Cauliflower is a cruciferous veggie packed with fiber, antioxidants, and compounds that support hormone balance and detoxification.
Garlic has anti-inflammatory and immune-boosting properties, and it supports heart health.
Spices like turmeric, cumin, paprika, and cinnamon aren’t just for taste—they’re known to reduce inflammation, support digestion, and stabilize blood sugar.
Raisins add natural sweetness and a dose of iron and antioxidants.
Coconut cream brings healthy fats that help with satiety and make fat-soluble nutrients easier to absorb.
Chickpeas (garbanzo beans) deliver plant-based protein, fiber, and essential minerals like folate and manganese.
And the fresh herbs—cilantro and basil—support detoxification and provide a burst of phytonutrients and flavor.

This dish is proof that deeply nourishing food doesn’t have to be boring. It can be bold, beautiful, and bursting with benefits.

Serve as a side dish with chicken or tofu, or mix cubed tofu or shredded chicken for added protein.

Moroccan Cauliflower

A warming, deeply flavorful vegetarian dish that blends North African spices with a hint of fusion, coconut cream, and ancho notes meets cumin, paprika, and turmeric in this cozy one-pan meal.

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Prep Time 10

Cook Time 20

Total Time 30

Course Entree, Side Dish

Cuisine Fusion, Moroccan

Servings Servings

Calories 312 kcal

Ingredients

1 small head of cauliflower approx. 600g / 5 cups, cut into florets
1 cup sliced onion
1 cup julienned red bell pepper
1/4 cup olive oil approx. 100g
3 cloves garlic minced (about 1 tablespoon)
1 cup cooked garbanzo beans chickpeas
2 1/2 teaspoons sweet smoked paprika
1 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
1/2 teaspoon ground chili powder I like Ancho or Chipotle
1/3 cup raisins
1 teaspoon salt
1/2 teaspoon black pepper
200 ml can coconut cream
1/4 cup water
1/3 cup chopped cilantro and basil plus extra for garnish

Instructions

In a large sauté pan or wok, heat the olive oil over medium-high heat. Add the onion and red pepper and cook until the onions are soft and translucent—about 4–5 minutes.
Stir in the cauliflower florets and cook for another 3–5 minutes, tossing frequently. Let some of the edges brown and char slightly to deepen the flavor.
Stir in the cooked garbanzo beans and toss everything together to combine and warm the beans slightly.
Add the garlic, smoked paprika, cumin, cinnamon, turmeric, chili, salt, and pepper. Toss well to evenly coat all the vegetables and beans with the spices.
Pour in the coconut cream and water, then stir to combine. Cover the pan with a lid and reduce heat to low. Let it simmer for 15 minutes, or until the cauliflower is tender but not mushy.
Stir in the chopped herbs, taste for seasoning, and serve warm. Garnish with extra cilantro and basil.

Notes

Serving Suggestions:

Serve over fluffy rice, couscous, or quinoa
Pair with warm flatbread or pita for scooping
Add a dollop of yogurt or a squeeze of lemon for contrast
Add tofu or chicken for added protein

Storage
Keeps well refrigerated for up to 3-4 days and tastes even better the next day as the flavors continue to meld.

Nutrition

Calories: 312kcalCarbohydrates: 27gProtein: 7gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 427mgPotassium: 694mgFiber: 7gSugar: 5gVitamin A: 1441IUVitamin C: 83mgCalcium: 68mgIron: 3mg