Malabar-Style Roasted Cauliflower Curry And CauliflowerRice

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

Chop your cauliflower[s] into bite-sized florets, discarding the leaves and add to a baking tray with a generous drizzle of vegetable oil, your curry powder and a very generous pinch of salt

Give everything a good mix up and put the tray in the oven for 12-15 min or until the cauliflower is tender – this is your roasted curried cauliflower

Meanwhile, add your basmati rice and cauliflower rice to a pot with a lid with 160ml [250ml] [300ml] 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 done, remove from the heat and set aside (lid on) to steam until serving

While the rice is cooking, peel and chop your red onion[s] into wedges

Roughly chop your tomato[es]

Peel and finely chop (or grate!) your garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Heat a large, dry, wide-based pan (preferably non-stick with a matching lid) over a medium heat

Once hot, add your cashew nuts and cook for 2-3 min or until toasted, then transfer to a bowl and set aside for later, reserve the pan

Tip: Watch them like a hawk to make sure they don't burn!

Boil half a kettle

Return the pan to a medium heat with a generous drizzle of vegetable oil

Once hot, add the onion wedges and ground coriander

Season with a pinch of salt and cook for 5-6 min or until the onion has started to soften

Meanwhile, dissolve your vegetable stock mix, tamarind paste, tomato paste and creamed coconut in 200ml [260ml] [340ml] boiled water – this is your coconut & tamarind stock

Once the onion has softened, add the chopped garlic, chopped ginger and chopped tomato and cook for 30 secs or until fragrant

Once fragrant, add your coconut & tamarind stock and roasted curried cauliflower to the pan

Cook, covered, for 4-5 min or until reduced to a curry-like consistency – this is your Malabar-style cauliflower curry