Tandoori Blackened Coconut Yogurt Cauliflower

13 25 116
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 4
Tandoori Blackened Coconut Yogurt Cauliflower
Health Highlights


1 medium head Cauliflower (cut into 2-inch pieces)
1 dash Cayenne pepper (for tandoori seasoning)
1/2 tsp Cinnamon (for tandoori seasoning)
1 tsp Coconut sugar (for tandoori seasoning)
1 tsp Coriander, ground (for tandoori seasoning)
1 tsp Cumin (for tandoori seasoning)
1 tsp Ginger, ground (for tandoori seasoning)
1 tbsp Lime juice (fresh)
1 tbsp Paprika, sweet (for tandoori seasoning)
1 dash Saffron (ground threads, for tandoori seasoning)
1/2 tsp Sea salt, fine
1/2 tsp Sea salt, fine (for tandoori seasoning)
1 cup Yoso Plain Unsweetened Coconut Yogurt


Pre-heat oven to 450°F. Line a baking sheet with parchment paper.

In a bowl, whisk together coconut yogurt, tandoori seasoning, lime juice and salt until well combined. Add cauliflower florets and toss to coat well.

On prepared baking sheet, place cauliflower and cook in pre-heated oven for 12 to 15 minutes or until slightly darkened on the outside and cooked in the middle.

Serve immediately or, allow to cool and transfer to an airtight container. Store refrigerated for up to 5 days.


Nutrition Facts

Per Portion

Calories 116
Calories from fat 43
Calories from saturated fat 34
Total Fat 4.8 g
Saturated Fat 3.8 g
Trans Fat 0
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 0.5 g
Cholesterol 0
Sodium 496 mg
Potassium 497 mg
Total Carbohydrate 18.0 g
Dietary Fiber 6.9 g
Sugars 4.6 g
Protein 3.7 g

Dietary servings

Per Portion

Vegetables 2.7

Energy sources