Roast cauliflower

• 1 small cauliflower, about 600g/1 lb 5oz

• 1 tsp ground turmeric
• 1 tsp unsalted butter, melted
• 1 tbsp olive oil
• 1 garlic clove, finely grated
• 1 tsp fresh root ginger, grated good pinch saffron threads
• 1 tsp cumin seeds
• 1 tsp hot paprika
• 1 tsp black mustard seeds
• 1 red chilli (medium heat), thinly sliced or chilli flakes/powder
• 400ml tin full-fat coconut milk
• salt 

Optional dressing: 

• handful cashews
• toasted handful fresh coriander leaves

1.    To make the cauliflower, remove the outer leaves of the cauliflower and trim the base so that the cauliflower can stand upright. Bring a large saucepan of water to the boil and add the turmeric, mixing well to create a deep yellow-coloured broth. Place the cauliflower upside down into the turmeric water and boil for 4 minutes. Drain in a colander and allow the cauliflower to steam dry for about 30 minutes.
2.    Preheat the oven to 200C/180C Fan/Gas 6. Whisk together the melted butter, oil, garlic, ginger, saffron, cumin seeds, paprika, black mustard seeds, chilli and pinch of salt in a small bowl. Pour this mixture over the cauliflower, rubbing it into all the cracks and crevices. Sprinkle salt over the cauliflower.
3.    Pour the coconut milk into the base of a small roasting tin that is about 20cm/8in square and place the cauliflower on top. Roast for about 30 minutes, basting the cauliflower with the coconut milk after 15 minutes. The surface of the cauliflower should be charred and deep golden, with a thick coconut milk sauce at the bottom of the tin. If the sauce hasn't reduced down, transfer the juices to a saucepan and reduce down to form a sauce-like consistency.
4.    To serve, sprinkle the toasted cashews and coriander over the cauliflower, if used.