In a large bowl, combine the yoghurt with all of the spices and lemon juice. Place the cauliflower in the marinade and completely coat. Place in the fridge to marinade for at least 30 minutes but ideally a couple of hours. 15 minutes towards the end of the marinating time preheat the oven to 190⁰C/ Fan 180⁰C/ Gas Mark 6.

In the meantime, start the rice. In the Cast Iron Shallow Casserole melt the coconut oil over a medium heat. Add the onion and gently fry until soft for about 5 - 6 minutes, add the garlic and fry for a further 1 minute. Sprinkle in the spices and fry for a final 1 minute. Stir through the coconut yoghurt to form a curry paste.

Add the rice to the casserole and stir through the curry paste to ensure all the grains are coated. Add the sultanas and blanched almonds followed by the stock. Bring the stock to the boil and simmer for 5 minutes.

Remove the cauliflower from the fridge and place in the center of the casserole, nestling it into the rice broth to ensure you can fit the lid on. Put on the lid and place the casserole into the oven for 50 minutes, stirring the rice half way through cooking.

Take the casserole out of the oven and remove the lid. Fluff the rice with a fork and then return to the oven without the lid. Cook for a further 10 minutes whilst you make the tahini dressing.

Place all the tahini ingredients in a food processor and blitz for 20 - 30 seconds until a smooth sauce is achieved.

Take the cauliflower out of the oven, place on the lid and allow to rest for 5 minutes. When ready to serve spoon over the tahini dressing and sprinkle with some toasted sliced almonds and fresh coriander.

Cook’s Notes

To enhance the flavour of the cauliflower, marinade and keep in the fridge overnight.

This recipe is also great served with a cucumber yoghurt instead of the tahini dressing. Simply combine coconut yoghurt with finely diced cucumber, mint and a dash of maple syrup for sweetness.