1

Heat the oven to 200°C. Finely slice the onions, then get them into a medium-sized saucepan with a good drizzle of oil and a pinch of salt. Cook them over a medium heat for 40 mins until they are caramelised.

2

Trim the leaves off the cauliflowers, then cut the cauliflower into quarters to give you big wedges. Arrange the wedges on a baking tray.

3

Mix the turmeric and curry powder in a bowl, then spoon a teaspoon or two of the spice mix over the cauli wedges, along with a big pinch of salt and some oil. Rub the wedges all over so that they are coated.

4

Roast the cauliflower for 40 mins, turning them halfway through cooking.

5

Meanwhile, peel and finely chop the garlic, finely slice half the chilli and finely dice the other half. Cut the tomatoes into small chunks.

6

Heat a sauté pan over a low heat with a good splash of oil. Add the garlic and chilli and cook for 2 mins until fragrant, then add the remaining spice mix and tomatoes to the pan. Cook for 10 mins until the mixture is thickened and dark.

7

Add the coconut milk, peanut butter and soy sauce to the pan, then simmer for 5 mins until it has thickened. Squeeze in the lime juice, then season with salt.

8

Spoon the coconut sauce onto plates, then top with the roasted cauliflower wedges. Top with the caramelised onions, remaining sliced chilli and coriander leaves. Serve.