This dish makes a great side dish with other main courses, or you can eat it as a main course. Above it is served with sweet potato rösti.

Ingredients 

• 1 medium cauliflower
  
• 1 tablespoon natural crunchy peanut butter
  
• 2 teaspoons solid coconut oil
  
• 1 tablespoon tamari or other soy sauce
  
• Juice of 1/2 lime (reserve the other 1/2 for serving)
  
• Half teaspoon curry powder and half a teaspoon garam masala
  

Method

Heat the oven to 180 degrees. Cut the cauliflower into florets. Mix all the ingredients in a bowl and then cover all the cauliflower florets completely in the sauce. Wrap the basted cauliflower in some tin foil – as loosely packed as possible so that all the pieces cook evenly – and place them in the oven, first for 15 minutes. Then uncover the florets and cook them for a further ten minutes until the turn crunchy and golden brown. Sprinkle a little of the leftover lime over the florets and serve hot.

In the photo above, I drizzled the meal in some homemade vegan chimichurri.