Kashmiri-Style Chilli Butter Roast Cauliflower And Chana Biryani

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a full kettle

Trim the outer leaves from your cauliflower (leaving some of the inner leaves intact) and discard, stand the cauliflower up in a pot with plenty of boiled water and bring to the boil over a high heat, with the lid on, once boiling, cook for 8-10 min or until just tender

Tip: Cooking for 3 or more? Use 2 pots!

While the cauliflower is cooking, peel and finely slice half your red onion[s], chop the remaining red onion

Roll your lime[s] with your hand on a hard surface (to release more juice) and cut in half, combine the juice of half the lime (you'll use the rest later!) with 1 tsp [1 1/2 tsp] [2 tsp] sugar and the sliced onion – this is your pickled red onion

Peel and finely chop (or grate) your garlic

Once the cauliflower is tender, drain and transfer the cooked cauliflower (reserve the pot!) to a baking paper-lined baking tray (or two!) with a drizzle of vegetable oil and a generous pinch of pepper

Put the tray[s] in the oven for an initial 15 min

While the cauliflower is roasting, add a small knob of butter to a small heatproof bowl

Put the bowl in the microwave and cook for 20-30 secs or until the butter is melted

Add your Kashmiri-style chilli paste (can't handle the heat? Go easy!) and give it a good mix up – this is your Kashmiri-style chilli butter

Return the reserved pot to a medium heat with a drizzle of vegetable oil

Once hot, add the chopped onion and cook for 2-3 min or until softened

Drain and rinse your chickpeas

Once softened, add the chopped garlic, ground turmeric, garam masala, basmati rice and drained chickpeas

Give everything a good mix up and add 300ml [390ml] [600ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 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 chana biryani

Once the cauliflower has had an initial 15 min, remove the tray[s] from the oven and pour over the Kashmiri-style chilli butter

Return the tray[s] to the oven for a final 10 min or until the cauliflower is roasted – this is your Kashmiri-style chilli roast cauliflower