Incredible Indian Roasted Cauliflower Curry

You simply can't beat a good curry and whilst it's always nice to have a classic like Lamb Rogan Josh or Chicken Tikka Masala, it's also pretty wonderful to try something new like this rather delicious roasted vegetarian number!

I can honestly say that I have never tasted a flavour explosion quite like the one that this dish brings! The toasted, nutty flavours of roasted cauliflower, chickpeas and almonds combine brilliantly with the almost caramel-like charred pineapple, subtle spices and refreshing mango chutney spiked yoghurt - heavenly!

Incredible Indian Roasted Cauliflower Curry
Serves 4

2 large heads of cauliflower (1.2kg each)
600g fresh pineapple
olive oil
1 heaped tsp fennel seeds
1 heaped tsp black mustard seeds
30g flaked almonds
1 x 400g tin chickpeas
1 level tsp ground turmeric
2 level tsp garam masala
15g fresh coriander
3cm piece ginger
1 lemon
2 tsp mango chutney
200g natural yoghurt
1 fresh red chilli


Preheat the oven to 200C/400F/Gas Mark 6. Chop the cauliflower into large florets, leaving any nice-looking outer leaves attached. Cook in a large pan of salted boiling water for 6-8 minutes, then drain well and top into a large roasting tray. Peel and core the pineapple, then chop into 3cm chunks and add to the tray with 1 tbsp oil, the fennel and mustard seeds and a pinch of sea salt and black pepper. Toss together and then roast for 30 minutes. Turn everything over and then add the almonds and drained chickpeas and cook for another 10 minutes, or until the cauliflower is cooked and starting to char.

Meanwhile, toast the turmeric and garam masala in a dry pan over a low heat for a couple of minutes, making sure you don't burn them, then put them into a blender along with the coriander. Peel, slice and add the ginger with the juice of the lemon, mango chutney and half the yoghurt. Blitz until super smooth then stir in the remaining yoghurt. Season to perfection and then divide into four plates or bowls.

Pile the roasted cauliflower and pineapple mixture on top of the dressing, slice the chilli and scatter over. I like to serve mine with wholemeal chapatis or naan breads.