Ingredients

For the cauliflower

2 tbsp

Steenbergs organic garam masala

2 tbsp

rapeseed oil

garlic cloves, crushed

large cauliflower, leaves removed and base trimmed, roughly 1 kg in total

For the coconut raita

250g

coconut yoghurt

1/2

cucumber, seeds removed and finely chopped

1/2

small pack of mint, leaves picked and finely chopped

1/2

lemon, juice of

garlic clove, crushed

1/2 tsp

Steenbergs organic garam masala

For the pilau rice

1 tbsp

rapeseed oil

1/2 tbsp

Steenbergs cumin seeds

1/2 tbsp

Steenbergs brown mustard seeds

onion, chopped

300g

basmati rice

600ml

water

1 tsp

Steenbergs ground turmeric

Steenbergs green cardamom pods, lightly bashed

Steenbergs bay leaves

Steenbergs cloves

Steenbergs cinnamon sticks

"Roasting a cauliflower whole really intensifies its naturally nutty flavour which works perfectly with the garam masala. The brightly coloured and aromatic pilau rice is a great addition and this would also work as part of a wider array of dishes. Serve with mango chutney too, if you like."

Many thanks to Gabriella English for the recipe.

Serves 4-6

Prep time: 25 minutes

Cooking time: 1 hour 10 minutes

Method

Preheat your oven to 220°C (200°C fan) gas mark 7. Soak the rice in a large bowl of water. In a small bowl mix together the garam masala, rapeseed oil, garlic and season with salt and pepper. Add the cauliflower to a high sided roasting tin and rub this mixture all over the cauliflower. Pour 100ml just boiled water around the cauliflower, cover loosely with foil and roast for 30 minutes then remove the foil and continue to roast for 35-40 minutes until browned and just tender when a skewer is inserted into the middle.
To make the raita, combine all the ingredients then taste and season with salt and pepper. Set aside.
To make the pilau rice, heat the oil in a large saucepan over medium high heat. Once hot, add the cumin and mustard seeds and fry, stirring, until aromatic, about 1 minute. Add the onion, lower the heat and cook, stirring, until softened and lightly golden, 5-6 minutes. Drain and rinse the rice then add to the saucepan with the water, turmeric, cardamom, bay leaves, cloves and cinnamon sticks. Season generously with salt then cover with a lid, bring to a boil, reduce the heat to the lowest setting and cook for 12-15 minutes, until all the water is absorbed. Remove from the heat and leave to stand for 5 minutes before carefully fluffing up with a fork.
When everything is ready, slice the cauliflower and serve with the rice, raita and mango chutney if you like