Step 1

Heat your oven to 200°C / fan 180°C.

Step 2

Quarter your cauliflower, then drizzle lightly with olive oil and season generously with salt and pepper.

Step 3

Heat a frying pan over medium heat then sear the cauliflower until browned on both sides, around 4 mins per side.

Step 4

Transfer the cauliflower to the oven and roast for 15 minutes, or until tender with a slight bite.

Step 5

Meanwhile, melt the butter in a small saucepan over medium heat. It will bubble for a couple of minutes. As the bubbles die down, the milk solids will sink to the bottom and turn brown as they caramelise. When it gets to this stage, add the mustard seeds and cumin seeds and cook for 1 minute, then add the garlic, ginger, curry leaves (watch out, they’ll spit!) and kashmiri chilli powder and cook for another minute. Season with salt and pepper, to taste.

Step 6

Time to assemble. Spread the greek yoghurt onto a plate and top with the cauliflower. Pour the tarka over the top then serve and enjoy! I recommend serving it with flatbreads to mop up those delicious juices.