Heat the oven to 200C/180C fan/gas 6. For the roasted cauliflower, tip the florets into a bowl, then drizzle over the oil. Scatter in the cumin, coriander and turmeric, and mix well to coat the cauliflower. Tip out onto a baking tray. Roast for 30-40 mins until the cauliflower is tender and beginning to char at the edges.

Meanwhile, for the curry base, heat the vegetable oil in a large pan over a medium-low heat and fry the onion, cauliflower leaves and core for 8-10 mins until softened but not golden. Stir in the chicken and turn the heat up to medium. Fry for 4-5 mins until the chicken is beginning to brown. Mix in the garlic and ginger, and cook for a couple of minutes until fragrant, then scatter in the spices and stir to combine. Cook for 1 min before mixing in the tomato purée and soy sauce followed by the tomatoes, plus a quarter of a can of water, and the coconut milk.

Bring the curry to a simmer and cook for 15-20 mins until the chicken is cooked through and the sauce has thickened a little. Once finished, you can either serve with the cauliflower mixed through, or divide this mixture between bowls and top with the roasted cauliflower and chopped coriander. Serve with cooked rice, naan or poppadums and lime wedges for squeezing over.