Step 1

Place cashews and 1 cup (250ml) boiling water in a heatproof bowl and soak for 1 hour.

Step 2

Place cauliflower in a microwave-safe bowl, add 2 tbs water and cover with plastic wrap. Microwave on high for 10 minutes or until tender. Cool slightly, then cut in half or quarters. Place in a large roasting pan.

Step 3

Preheat the oven to 200°C.

Step 4

Meanwhile, place potato in a saucepan and cover with cold salted water. Bring to the boil over high heat, then reduce to a simmer and cook for 10 minutes or until just tender. Drain.

Step 5

Transfer potato to roasting pan with cauliflower. Scatter with 11/2 tsp turmeric and cumin, and drizzle with 1/4 cup (50g) coconut oil. Season. Roast for 10 minutes.

Step 6

Heat remaining 1/2 cup (100g) coconut oil in a saucepan over medium heat. Add onion and celery, and cook, stirring occasionally, for 5-6 minutes or until starting to turn golden. Add ginger and garlic, and cook, stirring constantly, for 3-4 minutes or until starting to caramelise. Add garam masala and remaining 11/2 tsp turmeric, and cook, stirring constantly, for 1 minute. Add coriander stalks, half chilli and 2 cups (250ml) water. Drain cashews, add to pan and, using a stick blender, whiz to a puree. Spoon cashew mixture into pan around cauliflower and potato. Season with salt flakes. Roast for 40 minutes or until golden and caramelised.

Step 7

Scatter over coriander leaves, toasted cashews, nigella seeds, coconut and remaining chilli. Serve with lime wedges, rice, mango chutney and yoghurt.