Recipe Method

• Chop the Cauliflower and its leaves into chunks, removing the stem. Marinade the florets and leaves in 1 tbsp yoghurt, 1 tsp cumin, turmeric, garam masala, ½ tsp chilli flakes and salt & pepper.
• Slice the onion, garlic and chilli (seeds removed for less heat).
• Preheat oven to 220˚C.
• Add the onion, garlic and chilli to a large pan with a good knob of butter over a medium heat.
• Cook for 10 minutes, adding ½ tsp cumin, turmeric and garam masala after 5 minutes.
• Add 2 tsp tomato puree to the pan, mix, turn up the heat before adding 400ml water.
• Bring to a simmer and then slowly reduce for 20 minutes. Season to taste.
• Add the Cauliflower to a roasting tray and roast for 25 minutes.
• Remove the curry sauce from the pan and blitz.
• Add the roasted Cauliflower to the pan which had the sauce in, over a high heat.
• Pour over the curry sauce, reduce the heat, season and stir in some yoghurt.
• Garnish with finely chopped coriander.
• Serve and enjoy!