Serves 2-3 or 2 adults and 2 children

For the roasted cauliflower:

1 whole medium cauliflower

1/s tsp ground coriander, ground cumin, garam masala

Salt and freshly ground black pepper

Small knob coconut oil

For the curry sauce:

1 Tbsp coconut oil

1 red pepper, deseeded and sliced

1 large onion, peeled and chopped into chunky pieces

½ red chilli, deseeded and roughly chopped

4cm piece of fresh ginger, peeled and grated

1 clove garlic, peeled and roughly chopped

2 tsp cumin seeds

1 tsp ground turmeric, ground cumin, ground coriander

½ tsp garam masala

1 (400g) can plum tomatoes (then fill the can with water to use in the recipe also)

2 handfuls of fresh spinach leaves

6 tbsp fresh chopped coriander leaves

Preheat the oven to 200C. Trim the cauliflower of any unwanted leaves and remove the large base stalk by slicing 1-2cm from the base so the cauliflower can stand in a roasting tin. Smear the coconut oil over the top of the cauliflower and sprinkle with the spices and season generously with a little salt and freshly ground black pepper. Roast for 45 minutes until just soft. Remove from the oven and allow to cool for 5 minutes before cutting into florets and roughly chopping the stalks. Set aside.

Meanwhile heat the 1 Tbsp of coconut oil for the sauce and cook the onion, red pepper and chilli for 5-6 minutes, stirring occasionally until soft and golden in places. Add the ginger and garlic and cook for a further 2-3 minutes stirring. Add the cumin seeds and cook for 1 minute then add the turmeric, ground cumin, coriander and garam masala and stir well to coat.

Add the plum tomatoes and using a sharp knife, lightly cut each roughly in half. Fill the empty can with water and pour into the pan. Stir well and bring to the boil stirring well, then reduce the heat to a simmer and cook for 20 minutes, stirring occasionally until the sauce has reduced slightly. Add the spinach leaves and stir for 2-3 minutes until the spinach wilts into the sauce. Add the cauliflower and stir again to coat in the sauce, heat for 2 minutes until bubbling again then add the coriander leaves and stir through the curry. Serve in warmed serving bowls with fat free coconut yogurt if liked.