Roasted Cauliflower Bengal Biryani

Place cauliflower on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender and brown around the edges, 20-25 minutes.

SPICY! The curry paste is spicy so use a little less if you prefer your biryani mild.

Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook onion and carrot, stirring, until softened, 5 minutes. Add another drizzle of olive oil, Bengal curry paste, garlic, Mumbai spice blend and a pinch of chilli flakes (if using) and cook, stirring, until fragrant, 1 minute.

Add basmati rice and currants to the frying pan and stir to coat. Add the warm water and vegetable stock pot, stir to dissolve, then bring to the boil. Cover with a lid and reduce the heat to low-medium. Cook for 10 minutes, then remove the pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

While the biryani is cooking, roughly chop herbs (reserve some for garnish!) and roasted almonds. When the rice is done, gently stir through salad leaves, herbs, almonds and roasted cauliflower.