Roasted Cauliflower Biryani

Toss the cauliflower in on third of the olive oil and season with salt and pepper. Place on the prepared oven tray and cook in the oven for 25-30 minutes or until tender and crispy on the edges.

Heat half of the remaining olive oil in a deep medium frying pan over a medium-high heat. Add the brown onion and carrot and cook, stirring, for 5 minutes or until soft. Add the curry paste and cook, stirring, for 1 minute or until fragrant. Add the Jasmine rice and cook, stirring, to coat in paste. Combine the vegetable stock cube and hot water together in a small bowl or jug, then add to the pan and bring to the boil. Cover and reduce heat to medium-low. Simmer for 15 minutes or until the water is absorbed and rice is tender. Add a little extra water if the liquid is absorbed before the rice is tender.

When the rice is tender, remove the lid and stir through the currants, almonds, parsley and roasted cauliflower.