3tablespoonsof curry pasteI used my own easy curry recipe
2tablespoonsof olive oil
1teaspoonof Sea salt
1teaspoonof black pepper
Instructions
Preheat oven to 400F/200c. Tear off two long sheets of foil, each long enough to go around the cauliflower with plenty of room to overlap. Place in of these sheets in a roasting tin, with the ends overhanging the edges of the tin. Lay the second piece of foil on top at the right angle so the ends of that piece hang over the other two sides of the tin.
Take the outer leaves out of the cauliflower, but leave half a dozen or so of the inner leaves attached. Stand the cauliflower in the middle of the foil. Take a dollop of curry paste at a time and rub it all over the surface, over the leaves, and into any nooks and crannies around the base of the stalk. There should be no white bits of cauliflower visible.
Fold up the edges of the foil slightly. Trickle the rapeseed oil over the cauliflower, then put 75 of water onto the foil around the base (not over the Cauliflower) Bring the foil up around the cauliflower, leaving some space inside - basically don’t wrap it tightly. Crumb the edges together firmly, creating a secure but baggy parcel. Transfer in the oven and roast for an hour.
Unwrap the cauliflower and test it by reading a small sharp knife in through the base; it should go in without too much resistance. When the cauliflower is tender, cut it into chunky pieces and divide it between warm plates. Spoon over the cooking juice over the cut pieces and sprinkle salt and pepper.
Video
Notes
Store the leftovers in the fridge and consume them within 3 days.