Curried Cauliflower Cheeze With Bombay-Style Potatoes

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Peel and finely chop (or grate) your garlic

Peel and finely dice your brown onion[s]

Chop your waxy potatoes (skins on) in half

Grate your cheddar flavour block[s]

Add the halved potatoes to a baking tray (or two!) with your ground turmeric, half your garam masala (you'll use the rest later!), a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp – these are your Bombay-style potatoes

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the diced onion and chopped garlic and cook for 4-5 min or until beginning to soften

Once softened, add your vegetable stock mix, remaining garam masala, 3/4 of your curry powder (save the rest for later!), creamy single soy and grated cheeze to the pot and cook for a further 4-5 min or until the sauce has thickened – this is your curried cheeze sauce

Boil a full kettle

Cut your cauliflower into small florets, discard the stem and leaves

Add the cauliflower florets to a pot with plenty of boiled water and a pinch of salt and bring to the boil over a high heat

Once boiling, cook for 4-5 min or until tender

Once done, drain, return to the pot and keep covered

Meanwhile, chop your coriander, including the stalks

Combine the chopped coriander, panko breadcrumbs and remaining curry powder in a small bowl with a drizzle of olive oil and a pinch of salt – these are your coriander breadcrumbs

Add the cooked cauliflower to an oven-proof dish, pour over the curried cheeze sauce and top with the coriander breadcrumbs

Put the dish in the oven for 15-18 min or until golden, bubbling and thickened – this is your plant-based curried cauliflower cheeze

When the cauliflower cheeze is nearly done, wash your salad, then pat dry with kitchen paper

Add the salad to a large bowl with your white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper and toss it all together – this is your dressed salad