My good friend Holly made us whole Tandoori Cauliflower many years ago and I loved it! The problem was… it was made from cow’s yogurt. Something that I don’t usually include in my diet. But the other day I had a sort of revelation. Why don’t I try this recipe with coconut yogurt. 
tandoori cauliflower

Not only does this marinade work really well with coconut yogurt but I think it is even tastier. There is something utterly delicious about combining coconut and spices. 

This is an awesome recipe for entertaining. It makes a great centrepiece for your table and is guaranteed to be a talking point.   tandoori cauliflowerThis recipe works equally well with cauliflower flouters instead of the whole head. The flavour is even more intense if you marinate the flouters and it cooks quicker. tandoori cauliflower

Tandoori Cauliflower
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  1. 1 cup coconut yogurt
  2. 2 tablespoons lemon juice
  3. 2 teaspoons harissa paste spice mix
  4. 1 teaspoon curry spice mix
  5. 1 teaspoon ground turmeric
  6. 1/2 teaspoon ground ginger
  7. 1/2 teaspoon garlic granules
  8. 1/2 teaspoon cayenne pepper
  9. 1 large head of cauliflower
  1. Combine the coconut yogurt with the lemon juice and spices in a small bowl.
  2. Place the head of cauliflower in a large mixing bowl and slather with the spiced coconut yogurt.
  3. Cover and refrigerate for 2 to 4 hours to allow to marinate.
  4. Pre-heat your oven to 180degC.
  5. Place the marinated head of cauliflower on a baking tray and bake for 40-50 minutes or until the cauliflower is soft and the marinade is golden.
  6. Serve with rice and blanched green veggies.
Veggies & Me


vegan coconut yogurt tandoori cauliflower