Ingredients
- 2 tbsp vegetable oil
- 1 small cauliflower
- 1 tbsp ground coriander
- ½ tbsp ground cumin
- 1 tsp fennel seeds
- 1 tsp ground cinnamon
- 1 tsp turmeric
- ½ tsp ground cloves
- Sea salt
- 200ml coconut cream
- 2 tsp cornflour, mixed with 30ml water
- Juice and zest of 1 lime
- 2 tbsp Vegetable oil
- 4 garlic cloves, thinly sliced
- 2 tsp chilli flakes
- 2 tbsp cashew nuts, toasted and roughly chopped
- 2 spring onions, thinly sliced
- Coriander leaves, for garnish
- Mint leaves, for garnish
- Preheat the oven to 180 degrees.
- Place an ovenproof frying pan on a medium heat and add the oil. Trim the outer leaves off the cauliflower, then cut the cauliflower head into quarters and place in the pan, flat side down. Fry for three to four minutes until golden brown, then turn them on to the other flat side and fry for three to four minutes.
- Mix the spices together in a small bowl, then sprinkle them over the cauliflower quarters and season with salt. Place the pan in the oven to finish roasting for 10 minutes at 180 degrees.
- While the cauliflower is roasting, heat a small saucepan and add the coconut cream. Stir in the cornflour and bring to a simmer to thicken, while stirring regularly, then take off the heat and allow to cool. Finish by stirring in some lime juice and lime zest.
- Heat a frying pan and add some oil. Add the thinly sliced garlic and cook over a low heat until the garlic is golden brown and crispy, then stir in the chilli flakes and remove from the heat.
- Remove the roasted cauliflower from the oven. Spoon some of the lime coconut cream on a serving plate, and add a wedge of roasted cauliflower. Spoon over some of the crispy garlic and chilli and finish with some toasted cashew nuts. Garnish with some sliced spring onions, coriander leaves and mint leaves.
