In this dish cauliflower is transformed into a sublime dish full of sweet and savoy spices. Currants and pine nuts are added for a unique taste and texture you will love.
This recipe is packed with spices that will send you dreaming of distant places, while aiding your digestion, and providing fiber-filling cauliflower that leaves your skin glowing. It is a dish that detoxifies your system in the most delicious way.
There are many versions of spice mixtures used in Moroccan food. In this recipe I use saffron, coriander, fennel and cinnamon along with currants for additional sweetness. I added pine nuts for a nice savory crunch. All these aromas and textures create a unique taste and flavor.
It is best to use whole coriander and fennel seeds. Use a knife or pestle to coarsely chop them. The fresh ground texture adds more flavor to the dish than ground spices.
Cauliflower is a member of the cancer-fighting cruciferous family of vegetables. Cauliflower is anti-inflammatory and antioxidant-rich and may boost both your heart and brain health. It supports healthy digestion and detoxification.
Coriander seeds are the seed of the cilantro plant. It’s a very balancing seed that cools and calms the digestive tract. It’s good for reducing acid in the stomach.
Fennel seeds relieve bloating, gas and cramping. They also calm the mind and improve mental clarity. In India they are often chewed at the end of the meal to support digestion.
Cinnamon is a sweet spice that lowers blood sugar levels and reduces the risk of heart disease. It’s best to buy Ceylon cinnamon.
Saffron is known to reduce cravings, build vitality and provide stable mood and energy. It offers powerful support for the nervous system.
This recipe will help you look and feel great. Enjoy it with your family and friends.Print
Cauliflower gets an upgrade with a mixture of caramelized onions and sweet fragrant spices; coriander, fennel, cinnamon and saffron.
- 1 medium cauliflower, about 1 1/2 pounds
- 4 tablespoons olive oil
- 1 large onion, finely diced
- small pinch of saffron, crumbled
- ⅛ teaspoon ground cinnamon
- ½ teaspoon fennel seeds, crushed
- ½ teaspoon whole coriander seeds, crushed
- Pinch of crushed red pepper
- Celtic sea salt and pepper
- ½ teaspoon lemon zest
- ½ cup currants
- ¼ cup pine nuts, lightly toasted
- 2 tablespoons chopped parsley
- Cut cauliflower in half from top to bottom, then remove the core.
- Use a paring knife to cut very small florets of equal size.
- Blanch florets in boiling water for 2 minutes. Cool in cold water and drain.
- Put olive oil in a large skillet over medium-low heat. Add onion and cook, stirring, until softened and lightly browned, about 10 minutes.
- Add saffron, cinnamon, fennel seeds, coriander seeds and red pepper. Season well with salt and pepper.
- Add lemon zest, currants, and cauliflower florets. Mix to coat the cauliflower with the spices.
- Cover and cook on medium-low for about 5 minutes more, until cauliflower is tender.
- Transfer to a serving dish and sprinkle with pine nuts and parsley.
- Let sit for a few minutes and serve at room temperature
- Category: Vegetable
- Cuisine: Moroccan, Paleo, Vegan, Gluten Free
Let me know how you like the dish by leaving a comment below.