Step 1

Preheat the oven to 180°C/Gas mark

Step 2

Coat the florets with oil and season. Place on a baking tray and roast for 20 minutes. In a saucepan warm the ghee or oil and fry off the onion until transparent. Add the ginger, mustard seeds, curry leaves, turmeric, fenugreek, chillies and chilli powder. Cook for two minutes, stirring continuously, until the seeds start popping. Add the potatoes, and stir through until coated by the spices. Add the tomatoes, spinach leaves, salt, sugar and water. Bring to a simmer for 20 minutes. Stir the roasted cauliflower into the curry. Check the seasoning and finish with a squeeze of lemon juice. Serve with basmati rice.Recipe, Great British Food Revival (Weidenfeld & Nicolson)