a) Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

b) Halve any large cauliflower florets. Pop the cauliflower onto a large baking tray. 

c) Drizzle with oil, sprinkle over the North Indian style spice mix, salt and pepper, then toss to coat. Spread them out in a single layer. 

d) When the oven is hot, roast on the top shelf until golden brown and tender, 15-20 mins. Turn halfway through.

a) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins. 

b) Peel and grate the garlic (or use a garlic press).

a) When there are 2 mins left, add the peas to the rice and boil for the remaining time.

b) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Add the garlic and korma paste. Stir-fry for 30 secs.

c) Add the veg stock paste, onion marmalade and water for the sauce (see pantry for amount). Bring to the boil and cook until thickened, 1-2 mins.

a) Stir the cooked rice and peas into the korma mixture.

b) Add a splash of water if needed

c) Taste and season with salt and pepper if needed. 

a) Share the Indian inspired pilaf between your bowls.

b) Top with the spiced roasted cauliflower.

c) Finish with a dollop of yoghurt and a sprinkling of the flaked almonds.

Enjoy!