Moroccan Cauliflower
Servings: 6 Servings
Calories: 312kcal
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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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:
Keeps well refrigerated for up to 3-4 days and tastes even better the next day as the flavors continue to meld.
- 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
Keeps well refrigerated for up to 3-4 days and tastes even better the next day as the flavors continue to meld.
Nutrition
Calories: 312kcal | Carbohydrates: 27g | Protein: 7g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 427mg | Potassium: 694mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1441IU | Vitamin C: 83mg | Calcium: 68mg | Iron: 3mg