Charred Cauliflower with Peanut Sauce

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.

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

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.

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

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

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.

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.

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.