Name: Whole Roasted Cauliflower
Ingredients: 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)

Ingredients

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

Toppings

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

Method

Preheat oven to 200 degrees & line a baking dish with baking paper.
Remove outer leaves from cauliflower & trim stem (if needed) so cauliflower sits upright. Place cauliflower into baking dish. Note: keep leaves for serving
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.
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).
Once cooked remove from oven & allow to cool while you prepare cauliflower toppings.
Prepare toppings but finely dicing red onion & cherry tomatoes and roughly chopping almonds & leaves from ½ bunch of parsley.
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.

Plant-Based Cocobella Recipe

Whole Roasted Cauliflower

Ingredients

Method

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