Roasted Cauliflower Biryani

In a medium bowl, toss the cauliflower in one third of the olive oil and season with salt and pepper. Place on a lined 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 Basmati rice and cook, stirring to coat in the 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 the heat to medium-low. Simmer for 15 minutes or until the water is absorbed and the Basmati rice is tender. Add a little extra water if the liquid is absorbed before the Basmati rice is tender.

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