Ingreadient :

• 1 Large cauliflower
• 50ml veg oil
• 1 tsp curry powder
• Salt
• 1 Red chillies, finely sliced
• ½ Bunch of mint, chopped roughly
• ½ Bunch coriander, chopped roughly
• 3 peeled figs

For the sauce

• 25ml veg oil
• 2 cloves garlic, crushed
• 1 knob of ginger, grated
• 1 tsp curry powder
• 200g cooked lentils
• 150ml veg stock
• 4 spring onions, sliced
• 1 lime juice and zest
• Few sprigs of mint and coriander, chopped

To serve

• 100g toasted mixed almonds, pistachios, pine nuts, and cashews
• 2 spring onions sliced
• 100g Pomegranate Seeds

Direction :

1. First fry the cauliflower in veg oil and when it’s deeply coloured, flip over, add the figs and chickpeas, then evenly sprinkle in salt and curry powder.
2. Then bake this in a preheated 185c oven for 30 minutes until golden and cooked through. Caramelisation is your friend in this process, do not be afraid of a dark colour.
3. In a saucepan, fry the garlic and ginger in a splash of veg oil. Then, add the lentils, veg stock and spring onions and bring to the boil. Finish by adding the lime juice.
4. Baste the cauliflower, mix in the chilli, mint, coriander, almonds and figs. Then, spoon over the cauliflower, and then add the lime zest and sprinkle over with pomegranate seeds and spring onions