It’s true that you eat first with your eyes and Roasted Cauliflower Curry is a feast for them. The vibrant colours are backed up by a riot of textures and flavours that are totally delicious. The sauce is really easy to make, just use a stick blender to whizz up the veggies then add the coconut milk for a silky sauce. If you want to make double of the sauce then it freezes brilliantly ready to whip up another batch in half the time. The cauliflower should be tender enough that you eat this dish with a spoon and a happy face.

INGREDIENTS
Serves 2 Adults
1 head of cauliflower
olive oil and salt
1 small red onion
1 large carrot
1 stick of celery
2 cloves garlic
thumb-sized piece of ginger
150ml vegetable stock

1 tin coconut milk
1 large red chilli
2 tbsp peanut butter
1 tbsp dark soy sauce
2 tsps curry powder
1/2 tsp chilli powder
1/2 tsp turmeric
1 lime

peanuts
coriander leaves

• Pre-heat the oven to 220° (200° Fan). Cut the cauliflower into similar sized florets (not too small so they don’t fall apart). Keep some of the tender green leaves to roast as well. Toss the florets and the leaves in olive oil and a little salt then roast in a tin for 25 minutes. Turn the florets after 15 minutes to get an even colour.
• Peel and finally chop the red onion, carrot, celery, garlic and ginger. Pop everything into a large pan with a tablespoon of oil and sauté over a medium high heat for 10-15 minutes until everything is soft. Add the vegetable stock and bring to the boil then turn off the heat and use a stick blender to blend until smooth.
• Over a medium heat add the coconut milk, peanut butter, soy sauce, curry power, chilli powder, turmeric and half the chill (chopped into thing rounds). Stir to combine then add the juice of half the lime and cook until the sauce is hot again.
• Serve the sauce with mounds of white rice then top with the roasted cauliflower then finish with chopped peanuts, coriander, extra chilli slices and a quarter of lime on each plate.