Marinade for roasted cauliflower and leaves:
2tsp ground cumin
1tsp ground turmeric
4 medium potatoes
Leaves of a whole cauliflower
Florets from ½ cauliflower
4tbsp Malaysian curry paste (Dollee brand is very good or you can use an Indian paste as an alternative)
1 onion, sliced
2 garlic cloves, chopped
Stick of lemongrass, bashed
1 tsp cumin seeds
Handful of coriander (leaves and stalks), chopped
1 block of halloumi, cubed
1 can full fat coconut milk
1.5 tbsp oil + 1 knob butter
Garnish: crispy fried shallots (available from Asian grocery)
1. Pre-heat the oven to 180’C. Mix marinade ingredients in a large bowl and rub over cauliflower leaves and florets. Place leaves and florets onto an oven tray and roast for 20 minutes.
2. While that’s roasting, in a large pan, heat 1.5tbsp vegetable oil and knob of butter and fry onions on a medium heat for 2 minutes. Add the garlic, lemongrass, cubed potatoes and cumin seeds and fry for 5 minutes.
3. Add can of full fat coconut milk and 400ml water, then bring to the boil.
4. Once boiling, chop halloumi into cubes and add to curry. Simmer for 15 minutes, stirring occasionally.
5. When the potatoes are soft, add the roasted cauliflower leaves and florets and simmer for a further 5 minutes. Season to your taste and add a handful or coriander leaves and chopped stalks.
Serve with steamed basmati rice or roti and garnish with crispy fried shallots and some more coriander.