METHOD
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Preheat oven to 200C and add a large flat baking tray to heat up.
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Cut the cauliflower into even sized florets and add to a mixing bowl. Shred the cauliflower leaves, keeping them separate from the florets. Wash the leaves and leave them to one side.
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Drizzle the cauliflower florets with olive oil. Add the curry powder, turmeric and salt and pepper. Mix to combine everything. Roast in the oven for 12 minutes until they have charred slightly.
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Add the shredded cauliflower leaves to the roasted florets and roast for a further 10 minutes until the leaves have gone slightly crispy. Remove from the oven and leave to cool.
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To make the dressing, add tahini, crushed garlic clove, lemon juice, The Coconut Collaborative Natural Yog and mango chutney to a small mixing bowl. Whisk to combine.
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Add the cooled roasted cauliflower to a mixing bow. Add the dressing, chopped spring onions and coriander. Enjoy!
