For The Quick-Pickled Onion:
Step 1.
Thinly slice the red onion and place in a small bowl. Add the juice of the lemon, season with a good pinch of salt and scrunch with your hand to quick pickle.
For The Cauliflower:
Step 2.
Heat your oven to 220°C/ fan 200°C.
Step 3.
Cut the cauliflower into florets.
Step 4.
In a large bowl, combine the ground cumin, ground coriander, ground turmeric, ground cinnamon, garam masala and Kashmiri chilli powder with a generous pinch of salt and pepper and glug of extra-virgin olive oil.
Step 5.
Add the cauliflower florets and toss to coat. Transfer to a roasting tin and roast for 25-30 mins, or until cooked through but with a slight bite.
For The Almond Curry Sauce:
Step 6.
Meanwhile, slice the red onion, garlic and ginger and crush the cardamom pods.
Step 7.
Heat a splash of olive oil in a saucepan over medium heat. Add sliced red onion, season with salt and cook until softened.
Step 8.
Add the garlic and ginger and cook for 1 minute, then add the crushed cardamom pods, ground cumin, ground coriander, ground turmeric, Kashmiri chilli powder and ground clove and cook for another minute.
Step 9.
Transfer to a food processor and add the blanched almonds, coconut milk and a splash of water. Season with salt and pepper, to taste, and blitz until smooth.
For The Chilli Yog:
Step 10.
Combine the Greek yoghurt and Kashmiri chilli powder with a pinch of salt and pepper.
Assembly:
Step 11.
Spread the yoghurt on the base of a platter. Top with the cauliflower and drizzle lots and lots of that curry sauce on top. Finish with the quick-pickled onions, flaked almonds and fresh coriander then serve with the perfect side, a cold Good Earth Kombucha – enjoy!
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