Step 1

Begin by preparing the cauliflower, if using frozen florets simply toss in the oil and seasoning, then cook in the oven at 200C for about 25 minutes, or until cooked - or, use your air fryer. Whilst its cooking - continue with the below, once the cauliflower has cooked remove from the oven and set aside

Step 2

Roughly chop the onion and pepper

Step 3

Heat oil in a large, non-stick pan

Step 4

Add in the onion, stir and cook for 3 minutes on a low/medium heat

Step 5

Then add in the garlic paste and tomato puree – stir, and cook for 1-2 minutes (be careful, garlic paste often splutters)

Step 6

Next, add in the pepper pieces and dried spices (turmeric, cumin and paprika) – stir to coat and cook for 1 min

Step 7

Add in the sugar, tomato soup and coconut milk- stir to combine and bring to a simmer

Step 8

Then add in the tomato ketchup and ground almonds, stir to mix through

Step 9

Turn off the heat, allow to cool slightly then blend to a smooth sauce in your blender (or use an immersion blender)

Step 10

Once the sauce is smooth, return it to the pan - the sauce is ready!

Step 11

Once the cauliflower is cooked - add it to the sauce, bring the sauce to simmer until warmed through – then serve!