Herby Roast Cauliflower With Spiced Rice Pilaf

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Cut the cauliflower into florets and add them to a baking tray

Drizzle the florets with vegetable oil and season with salt and pepper

Put the tray in the oven for 35-40 min or until the cauliflower is starting to turn brown and crisp

While the cauliflower is cooking, peel and dice the brown onion[s] finely

Heat a pot with a lid with a large drizzle of vegetable oil over a medium heat

Once hot, add the diced onion, curry powder, chilli flakes (can't handle the heat? Go easy!), sultanas and a pinch of salt

Cook for 3 min or until the onion has softened slightly

Add the basmati rice to the pot and stir to coat the grains in oil

Add 300ml [600ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving - this is your spiced rice pilaf

Meanwhile, peel (scrape the skin off with a teaspoon) and roughly chop (or grate) the ginger

Peel and roughly chop (or grate) the garlic

Chop the coriander roughly, including the stalks (save some leaves for garnish)

Add the chopped ginger, chopped garlic and most of the chopped coriander to a food processor with 3 tbsp [6 tbsp] olive oil

Add 1/2 tsp [1 tsp] of both salt and pepper with a pinch of sugar and blitz until blended and smooth

Add the ground almonds and coconut yoghurt with 2 tbsp [4 tbsp] olive oil to the food processor and blitz again into a thick paste – this is your fresh chutney

Fluff the spiced rice pilaf with a fork