Bring a large pan of salted water to the boil. Remove any tough outer leaves from the cauliflower and carefully lower into the water. Cook for 15 mins, then drain and set aside to cool slightly.

Meanwhile, heat the oven to 200C/180C fan/gas 6. Mix the curry paste with half of the cheese, the milk and half of the coriander. Once cooled, use your hands to cover the cauliflower in the mixture. Put in a roasting tin and cook in the oven for 20-25 mins until golden.

Combine the butter with the garlic and half of the remaining coriander. Brush over the top of the naans, then scatter with the chilli and remaining cheese. Put on a lined baking tray and bake along with the cauliflower for the last 6-8 mins of cooking time, until the cheese is golden and bubbling.

Slice the naans to serve alongside the cauliflower. Serve with the lime wedges for squeezing over and the remaining coriander sprinkled over.