Whole Roasted Coconut Cauliflower | Vegan Roast Recipe

Ingredients

• For the Coconut Paste:
• 4 spring onions, roughly chopped
• 1 green chilli, deseeded and roughly chopped
• 1 small bunch of coriander, stalks and leaves separated, leaves reserved for scattering over the cauliflower, stalks roughly chopped
• 4 garlic cloves, peeled and roughly chopped
• 1 small thumb of fresh root ginger, peeled and roughly chopped
• 2 teaspoons ground turmeric or 1 small thumb of fresh turmeric, peeled and roughly chopped
• 1 tablespoon cumin seeds, toasted
• 1 tablespoon coriander seeds, toasted
• 400ml can coconut milk
• For the Coconut Cauliflower:
• 500g baby potatoes, larger ones halved
• 1 large cauliflower (about 750g)
• 4 kaffir lime leaves
• 4 tablespoons coconut oil
• Juice of 1 lime
• 1 teaspoon coriander seeds, bashed with a pestle and mortar or rolling pin
• 100g curly kale, washed
• 2 red chillies, deseeded and finely chopped, plus 1 extra, cut into slivers, for garnish (but this is optional!)
• Salt and freshly ground black pepper