Whole Roasted Cauliflower

Step 1: Preheat your oven to 180 degrees celsius ~ fan forced.

Step 2: In a pot of boiling salted water blanch your cauliflower for 5-6 minutes before removing and setting aside.

Step 3: Place a saucepan over medium heat before adding the coconut oil & plain flour; cook the flour for 2-3 minutes in the oil while constantly whisking, at this stage add the spice mix and continue cooking and whisking for a further minute.

Step 4: While whisking vigorously pour in the coconut milk, once incorporated, continue to whisk and cook over medium-low heat for 10-15 minutes. Adjust seasoning with a little salt if necessary, and set aside while you get your cauliflower.

Step 5: Place the blanched cauliflower head onto a lined baking tray before pouring the curry sauce over the head, being sure to completely cover the cauliflower. Place the cauliflower into the preheated oven and cook for 20-25 minutes or until the sauce begins to caramelize and the cauliflower is completely soft.

Step 6: Meanwhile, heat a small pot of oil to 180 degrees before frying off the curry leaves in small batches for 10-15 seconds at a time. Drain on a paper towel and season with a little salt.

Step 7: Once the cauliflower is cooked place onto a serving platter and top with sesame seeds and fried curry leaves. I love to eat this with naan bread and raiita.