Preheat oven to 200 degrees & line a baking dish with baking paper.
Remove outer leaves from cauliflower & trim stem (if needed) so cauliflower sits upright. Place cauliflower into baking dish. Note: keep leaves for serving
In a bowl combine all ingredients, whisking to bring together. Spoon over cauliflower, then use a pastry brush to spread yoghurt mixture over sides & crevices at the base.
Place baking dish in oven for 40mins, then remove & cover loosely with foil & place back in oven for a further 20mins (the foil is to prevent cauliflower from browning too much).
Once cooked remove from oven & allow to cool while you prepare cauliflower toppings.
Prepare toppings but finely dicing red onion & cherry tomatoes and roughly chopping almonds & leaves from ½ bunch of parsley.
Move cauliflower onto serving plate & drizzle with coconut yoghurt (loosen with a little bit of water), sprinkle with red onion, tomato, parsley & nuts. Serve warm along with your favourite grains & protein of choice.