Roasted cauliflower curry

Method

1. Heat the oven to 200°C/180°C fan/ gas 6. Put the cauliflower florets in a roasting tin, toss with the oil and salt, then roast for 20 minutes. Set aside in the tin when cooked.
2. Meanwhile, for the curry, heat the oil on a medium heat in a medium lidded saucepan or casserole. Add the cinnamon, cardamom, cloves, bay leaves and cumin seeds. Cook for 1 minute until they start to sizzle. Add the onions, tomatoes, green chillies and ginger. Cook, stirring occasionally, for 15-20 minutes. Remove from the heat and set aside to cool for 5 minutes, then remove and discard the cinnamon stick and cloves. In a mini food processor or blender, whizz the mixture into a smooth paste.
3. Put the paste back into the same pan and add the tomato purée and 200ml water. Bring to the boil, then cover and simmer for 20 minutes on a low heat. Add the salt, chilli powder, garam masala, kasturi methi and honey, then stir together.
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4. Add the roasted cauliflower and the yogurt, then stir, cover and cook for 10 minutes. Scatter with coriander, spoon over a little extra yogurt, grind over black pepper and serve with flatbreads.