Preheat your oven to 400 degrees. To begin, cut your cauliflower into florets and mix with your yogurt, lemon juice, garlic cloves, paprika, cumin and salt and pepper. Set in the fridge for 1hr- overnight. Before making your sauce, line a sheet tray with parchment and roast your cauliflower for 45-1hr until fully cooked through and browned.

Next, heat a deep pot with a drizzle of olive oil. Add your onions and stir about 1-2 minutes. Next add your garlic cloves and all your spices to let them bloom. Stir for another 3-4 minutes. Next add your tomato sauce, tomato paste, mix then add your coconut milk. Simmer until everything has cooked through and all the flavors have combined.

Add in your roasted cauliflower, stir and serve with rice, naan and herbs!