We made this yesterday, after a recipe from Anna Jones' lovely book The Modern Cook's Year (p.52). Easy but impressive veg dinner: Tender, sweet and spicy at the same time - yum!
What you need
a whole cauliflower
coconut oil (or your usual cooking oil will do)
fresh ginger, chillies, garlic, mustard seeds, turmeric
an unwaxed lemon
To serve: yoghurt, flaked almonds, fresh coriander
Trim the cauliflower, and cut out a hollow from the stalk to allow it cook evenly. Submerge whole in boiling water and simmer for 5 mins. Drain and leave to steam in the residual heat while you prepare the spiced cooking liquid.
Cut the potatoes into smallish pieces.
Mix the coconut oil, with the ginger, garlic & spices, let it simmer for a few minutes until the garlic softens. Pour in the coconut milk, season with a good pinch of salt and some pepper, bring back to a simmer, then take off the heat.
Sit the cauli in an ovenproof dish, pour over the spiced sauce, and scatter the potatoes around the edges. Squeeze over the lemon and tuck in the lemon halves along the potatoes.
Put in the oven preheated to 200C. Bake for 40 minutes until it starts browning at the top and most of the juice has been soaked up.
Serve with a dollop of yoghurt, and a scattering of almond flakes and coriander.