Step 1: Whisk together the stock, passata and korma paste in a slow cooker and place the cauliflower upside down in the mixture and turn to coat and then stand upright and cover and cook on low for 5 hours or until the cauliflower is tender.
Step 2: Baste the cauliflower with the liquid in the slow cooker.
Step 3: Combine the yoghurt, cream and cornflour in a small jug and add to the slow cooker and stir to combine and cook for a further 10 minutes or until the sauce has thickened.
Step 4: Serve cauliflower sprinkled with tomato, chilli, coriander and almonds and serve with roti, if using.
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