Fiery Coconut Roasted Cauli Head

Fiery Coconut Roasted Cauli Head with Roasted Almonds and Tahini

Really crushing on cauliflower at the moment. Not those boring steamed florets I got as a child but things likeĀ cauli cheese, charcoal roasted cauli and this fiery whole head of cauli I made with coconut yoghurt and warming spices.


Packs a punch and makes a fab centre piece served along pretty much anything.






  • 1 whole head cauli
  • 200g coconut yoghurt
  • 1 tsp garam masala
  • 1 tsp hot smoked paprika
  • 1 tsp cumin
  • 1/4 tsp chilli powder
  • 1/2 tsp ground coriander
  • juice of 1/2 lemon
  • 1 tbsp coconut oil


To serve:

  • 50gĀ  roasted almonds
  • Fresh parsley
  • Tahini
  • Coconut yoghurt


Preheat the oven to 175 degrees celsius.

In a small bowl mix the coconut yoghurt with the spices, fresh lemon juice and seasoning.

Wash the cauliflower and trim the stem so it sits flat on a baking tray.

Massage the cauliflower head with coconut oil. Pour the yoghurt mixture over the top and bake in the oven for approximately 45 minutes until golden.

Once the cauliflower is ready remove from the oven.

Finely chop the almonds and parsley. Drizzle the cauliflower with tahini and scatter over the toasted almonds and parsley. Serve with more coconut yoghurt.

Works great with meat, fish, tofu, grains and greens!

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