Step 1

Heat the oven to 200C/390F (180C fan forced).

Step 2

Add cauliflower, cauliflower leaves, onion, garlic, ginger, vegetable oil and all spices to a large roasting pan. Rub with your hands so that it is well coated. Roast for 20 minutes.

Step 3

Add chickpeas, coconut milk, canned tomatoes, tomato paste, almond butter and vegetable stock powder to the roasting pan. Stir well to combine, being careful not to burn yourself. Return the tray to oven for a further 20-25 minutes until sauce cauliflower is tender and easily pierced by a fork.

Step 4

Remove tray from oven and leave to stand for 5 minutes. Serve over basmati rice or with naan bread. Top with yogurt, slivered almonds and coriander leaves.