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.