Veg-Packed Roasted Cauliflower Biryani With Cooling Chutney

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

Cut your cauliflower in half, discard the stem and leaves

Add the cauliflower halves to a heatproof bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 5-8 min or until the cauliflower is fork-tender

While the cauliflower cooks, chop your cashews roughly

Slice half your red chilli[es] into rounds and finely dice the rest

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

Once hot, add your chopped cashews and cook for 2-3 min or until toasted and lightly golden

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

Transfer the toasted cashews to a plate, reserve the pan

Add the softened cauliflower to a baking tray with a drizzle of vegetable oil

Sprinkle with half your curry powder (save the rest for later!) and a little salt

Put the tray in the oven for 20-22 min or until the cauliflower is slightly charred on the edges – this is your roasted cauliflower

Return the reserved pan to a medium-high heat with a drizzle of vegetable oil

Once the pan is hot, add the diced chilli (can't handle the heat? Go easy!) and ginger & garlic paste with the remaining curry powder and cook for 1 min or until fragrant

Once fragrant, add your tomato paste and cook for 1 min further

Add your basmati rice to the pan and stir to coat the grains in the spice and oil

Once coated, add your soy sauce, sultanas and vegetable stock mix to the pan with 300ml [390ml] [600ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook, covered, for 10-12 min or until the water has absorbed – this is your biryani

Tip: Add a splash of water if the rice is not cooked or the mixture is a little dry

Once the rice is cooked, add your garden veg mix to the pan

Cover with a lid and allow to rest for 5 min or until warmed through – this is your veg-packed biryani

While the rice rests, combine your natural yoghurt and green tomato chutney in a bowl – this is your cooling chutney