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Whole Roasted Cauliflower


  • 1 whole cauliflower
  • 250g Cocobella coconut yoghurt – natural
  • juice of half lemon
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1.5 tsp paprika
  • 1.5 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp ground ginger
  • 1 tsp garlic powder
  • 1/2 tsp cinnamon
  • 1/2 tsp chilli powder


  • Red onion
  • Small handful of cherry tomatoes
  • Parsley
  • Almonds
  • Cocobella coconut yoghurt – natural (extra)


  1. Preheat oven to 200 degrees & line a baking dish with baking paper.
  2. Remove outer leaves from cauliflower & trim stem (if needed) so cauliflower sits upright. Place cauliflower into baking dish. Note: keep leaves for serving
  3. In a bowl combine all ingredients, whisking to bring together. Spoon over cauliflower, then use a pastry brush to spread yoghurt mixture over sides & crevices at the base.
  4. Place baking dish in oven for 40mins, then remove & cover loosely with foil & place back in oven for a further 20mins (the foil is to prevent cauliflower from browning too much).
  5. Once cooked remove from oven & allow to cool while you prepare cauliflower toppings.
  6. Prepare toppings but finely dicing red onion & cherry tomatoes and roughly chopping almonds & leaves from ½ bunch of parsley.
  7. Move cauliflower onto serving plate & drizzle with coconut yoghurt (loosen with a little bit of water), sprinkle with red onion, tomato, parsley & nuts. Serve warm along with your favourite grains & protein of choice.

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