** I used unsweetened Coconut creme to make this both sugar free and dairy free; coconut yogurt may be used as well


  • 1 head of cauliflower, trimmed

  • 1 ½ cups coconut creme or coconut yogurt

  • 1 Tbsp yellow curry powder

  • 1 lime, zested and juiced

  • 1 tsp cayenne

  • 1 tsp smoked paprika

  • 1 garlic clove, smashed to a paste

  • 1 tsp salt

  • ½ tsp black pepper

  • For the drizzle

  • 1 garlic clove

  • ½ cup pine nuts, toasted

  • ¼ cup sun-dried tomatoes in oil, minced

  • 2 Tbsp crumbled feta

  • 1 Tbsp cilantro, chopped

  • ¼ cup olive oil

  • Black kale for serving


  1. Preheat oven to 375ºF and prepare a baking sheet with parchment paper.
  2. In a bowl, mix together yogurt and remaining ingredients and rub all over outside of cauliflower. Pop on baking sheet and bake for 40–50 minutes until golden and crispy. Cool slightly while preparing drizzle.
  3. In a mortar and pestle, smash garlic, half the pine nuts and tomatoes until chunky. Add in remaining ingredients, stir to combine. Drizzle over cauliflower. Serve warm or at room temperature.