Cauliflower is so versatile that we love to cook it in a million ways! This simple vegetarian cauliflower and coconut yogurt is incredibly tasty.
1 large potato
3 large onions
6-8 tbsp coconut yogurt (or greek yogurt)
1-2 tsp harissa paste
2 tsp sunflower oil ( plus some more for the fried onions)
1/2 tsp cumin powder
1/4 tsp chili powder
Prep the vegetables by cutting the cauliflower in florets and dicing the potato and 1 onion.
Boil the cauliflower and potato in water for 5 minutes and drain.
Marinate the vegetables in 3-4 tbsp of coconut yogurt (or greek yogurt), the harissa paste and 1/4 tsp of salt.
Put them on a baking tray, add the sunflower oil and roast them for 30 minutes.
While the veggies are roasting, thinly slice the remaining 2 onions and fry them on medium-high heat for 10-15 minutes.
In a bowl, prepare the coconut yogurt (or greek yogurt dressing) by combining 3-4 tbsp of yogurt, the cumin powder, the chili powder and the salt and pepper.
In a plate, assemble all by first adding the yogurt dressing, top it with the roasted vegetables, the fried inions and finish it off with some coriander leaves.
If you are not vegan greek yogurt or labneh work perfectly with this recipe.