(Vegetarian) Roast Cauliflower Biryani

Place the cauliflower on an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat. Cook in the oven for 20-25 minutes, or until tender and brown around the edges.

While the cauliflower is cooking, heat a drizzle of olive oil in a deep, medium frying pan over a medium-high heat. Add the brown onion and carrot and cook, stirring, for 5 minutes, or until the onion is soft. Add the bengal curry paste and cook, stirring, for 1 minute, or until fragrant.

Add the basmati rice and currants to the pan with the onion stir and to coat. In a small bowl or jug, combine the vegetable stock cube and the warm water (check the ingredients list for the amount). Stir to dissolve the stock cube, then add to the pan with the rice and bring to the boil. Cover, reduce the heat to medium-low, and simmer for 15 minutes, or until the water is absorbed and the rice is soft. TIP: Add a little extra water if the liquid is absorbed before the rice is soft.

While the biryani cooks, roughly chop the coriander leaves (reserve some for garnish!) and roasted almonds.

When the rice is soft, stir through the almonds, the coriander and the roast cauliflower.