Moroccan Whole Roasted Cauliflower with Creamy Coconut Sauce



1 head of cauliflower
2 tbs extra virgin olive oil
1/2 juice of a lemon
The rind of one lemon
1 heaped tbs tahini
1 tbs smoked paprika
1 tsp ground turmeric
1 tsp ground cumin
1 tbs ground coriander
Pinch of chili flakes
Salt and pepper


1/2 cup of our Natural Coconut Yoghurt
Juice of 1 lemon
2 heaped tbs of tahini
A handful of fresh herbs (we used coriander, parsley and mint).


To begin with, preheat the oven to 180 degrees celsius fan bake. Rinse the cauliflower and trim off the green stems and leaves. Line a baking tray with baking paper and place the cauliflower on the tray. To make the marinade mix together all the ingredients in a small bowl and use a basting brush to cover this over the cauliflower. Cook for around 40-60 minutes or until golden brown and cooked through.

To make the sauce whisk together the ingredients in a small bowl (you might need to add a little water or olive oil to get it to the desired consistency).

Before you serve, pour over the sauce and garnish with fresh herbs.

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