Ingredients

1 Co-op British cauliflower, including leaves 150g dairy free coconut yogurt alternative 1 tbsp garam masala 2 tsp turmeric 1 tsp cumin Juice of ½ lemon 1½ tbsp Co-op rapeseed oil ½ tsp chilli flakes 2 red onions, finely sliced 2 tsp Co-op Fairtrade dark brown soft sugar 2 tsp Co-op cider vinegar 250g pack Co-op microwave brown rice Handful coriander, roughly chopped 1 tbsp Co-op flaked almonds, toasted;

Method

Preheat the oven to 220°C/fan 200°C/Gas 7 Remove the leaves from the cauliflower and set aside Bring a large pan of water to the boil then simmer the cauliflower for about 15-20 mins, until just tender Drain and leave to dry completely Mix the yogurt with the spices and lemon juice Put the cauliflower in a roasting tray and coat with the yogurt mixture Roast for 45-50 mins, or until golden and soft when a knife is inserted About 20 mins before the time is up, toss the cauliflower leaves in ½ tbsp of the oil Remove the roasting tray from the oven and arrange the leaves around the cauliflower Sprinkle the chilli over the leaves and cauliflower, then return to the oven Meanwhile, heat the remaining oil and cook the onion for 8-10 mins over a medium heat, or until very soft Add the sugar and vinegar, then cook for 5-6 mins, or until caramelised and sticky Heat the rice according to the pack instructions, then stir into the onion, along with most of the coriander Slice the cauliflower into 4, then serve with the onion rice Scatter with the remaining coriander and the flaked almonds to finish