whole roasted korma cauliflower

Transform cauliflower by roasting it whole with spices for a striking vegetarian (and vegan) dish. Inspired by classic curry flavours, this Indian-style recipe is served with a creamy, coconut korma curry sauce to drizzle over or dip into as you like.

1 cauliflower (about 725g), trimmed
1½ tbsp coconut oil
1 tbsp garam masala
1 small onion, finely chopped 
3 tbsp korma curry paste
80g smooth cashew butter
400ml tin light coconut milk
1 lime, ½ juiced, ½ cut into wedges
4 mini naan breads, warmed (optional)
150g pot natural yogurt (optional)
20g fresh coriander, chopped, to serve
handful cashew nuts, toasted, to serve (optional)

Preheat the oven to gas 7, 220°C, fan 200°C. Trim the cauliflower stem so it sits flat. Bring a large pan of water to the boil and add the cauliflower, stem-side up. Simmer for 5-7 mins until almost tender. Drain upside-down, then sit upright on a foil-lined baking tray.

Melt the coconut oil in a saucepan. Brush the cauliflower with half the oil, then sprinkle with garam masala and black pepper. Roast for 25 mins until golden and tender.

Meanwhile, add the onion to the pan with the remaining melted coconut oil and cook over a medium heat for 5 mins until softened. Add the korma paste and cook for 1 min, stirring, until fragrant, then add the cashew butter. Gradually stir in the coconut milk and slowly bring to the boil. Reduce the heat to low and simmer for 8-10 mins, stirring frequently, until the sauce thickens. Add the lime juice and 4 tbsp water, then blitz with a stick blender for 30 secs. Reheat, adding a little extra water if needed.

Serve the cauliflower, sliced or in florets, with the warmed naan breads, korma sauce and yogurt, if you like. Garnish with coriander, lime wedges and the toasted cashews (if using).

Tip: Without the optional naan breads or yogurt on the side, the cauliflower and curry sauce are both vegan, dairy-free and gluten-free.

fibre 4.7, carbs 18.2, cals 321