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Cut the cauliflower and broccoli into smaller florets. Add to a bowl. Drizzle with one tablespoon of olive oil and season with ½ tsp of salt.
Preheat the oven to 200°C (400°F). Add the broccoli and cauliflower to a baking tray lined with parchment paper. Roast for 30 minutes.
Meanwhile, peel and finely chop the onion. Peel and slice the garlic. Heat the remaining olive oil in a large pan over medium heat. Add the onion and garlic and cook for 5-6 minutes.
Slice the chili and remove the seeds. Add to the pan and stir well. Cook for another 2 minutes.
Remove the cauliflower and broccoli from the oven and transfer to the pan. Add the cumin, cinnamon, turmeric, cayenne, coriander, ginger, and the remaining salt. Stir well and cook for 2-3 minutes.
Add the tomatoes, vegetable broth, and lime juice. Stir well and reduce the heat to medium-low. Cook for about 5-7 minutes.
Pour in the coconut milk and heavy cream. Finely chop the parsley and add to the pan along with sweetener. Taste and optionally add more sweetener.
Continue to cook for 12-15 minutes, stirring occasionally. Taste and optionally add more salt or black pepper. Mix well and remove from the heat. Serve and enjoy!