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Curried roast cauliflower with carrot coriander puree

This was a great dish making a centrepiece of the cauliflower with Indian spicing. I made it up based on something that looked nice on Masterchef. A notable non-cauliflower-lover gave it top marks so I'm sure you'll love it too.

Serves 2, takes about 50 minutes, plus extra time at the start to marinate.

For the rice:

  • 1/2 a mugful basmati rice
  • 1 small handful whole roast almonds, roughly chopped
  • 1 small handful sunflower seeds
  • 1 small handful green lentils, cooked
  • 100ml coconut cream, or 200ml coconut milk

For the cauliflower:

  • 1 medium-to-small head caulilower, leaves and some of the base removed
  • 2 tbsp coconut oil, melted
  • 1 tbsp vegetable oil
  • 1 tbsp garam masala
  • 2 tsp coriander powder
  • 2 tsp cumin powder
  • 2 tsp turmeric powder

For the carrot:

  • 2 medium carrots
  • 1 small handful coriander leaves
  • 1/2 tsp oil
  • Pinch of salt

First, marinate the cauliflower. You can do this way in advance, e.g. 2 hours - but give it at least half an hour if you can. Mix the coconut oil, vegetable oil and all the dry spices. Chop the cauliflower into four big quarters - remember, you want these to come out whole at the end of the process, try to cut them so they'll stay entire. Now marinate the cauliflower in the oil and spice mix, turning it a few times to try and get all the surfaces flavoured.

When there's about 40 minutes until service, turn on the oven to 180 C. Oil a baking tray or baking tin and pop it in the oven to pre-heat.

Now start off your rice. Wash it in a sieve or suchlike, washing it until the water runs clear, then leave it to soak in fresh cold water for 10--20 minutes. Make sure all the bits you need for the rice are ready.

Take the baking tray out of the oven - be careful of the hot oil - and lay the cauliflower pieces flat-side down into the hot oil. Return to the oven. They'll cook for about 30 minutes, and halfway through you'll want to turn them so that "the other" flat side is down in the oil.

Drain your rice and put it in a pan that has a tight-fitting lid (it's handy to oil the pan a little, in advance). Add all the other ingredients to the rice pot, as well as 2/3 mugful of cold water (or less, if you're using coconut milk - 1/3 mugful?). Bring this to the boil, stir, then turn the heat down to the lowest it can possibly go and put the lid on. You now need to leave this un-disturbed for 20 minutes for the rice to absorb. Meanwhile you can get on with the carrots.

Slice the carrots into very thin coins and put them in a pan with a little oil and 100ml water. Bring to the boil, salt, and cook vigorously for about 12-15 minutes until soft.

Drain the carrots. If you've still got the bowl in which you marinaded the cauliflower, you can pop the carrots in there to pick up any leftover spice. If not, don't worry. Put the carrots and coriander, together with a dash of water (e.g. from cooking the carrots) and a dash of oil, all into a blender and blend to a smooth puree. Check seasoning, add a bit more salt if needed.

To serve: with a big spoon, scoop the rice out to make a mound. Take the puree and spread it over the plate next to the rice. Take the cauliflower pieces from the oven and place them on top of the puree.

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