For the Coconut Paste:
4 spring onions, roughly chopped
1 green chilli, deseeded and roughly chopped
1 small bunch of coriander, stalks and leaves separated, leaves reserved for scattering over the cauliflower, stalks roughly chopped
4 garlic cloves, peeled and roughly chopped
1 small thumb of fresh root ginger, peeled and roughly chopped
2 teaspoons ground turmeric or 1 small thumb of fresh turmeric, peeled and roughly chopped
1 tablespoon cumin seeds, toasted
1 tablespoon coriander seeds, toasted
400ml can coconut milk
For the Coconut Cauliflower:
500g baby potatoes, larger ones halved
1 large cauliflower (about 750g)
4 kaffir lime leaves
4 tablespoons coconut oil
juice of 1 lime
1 teaspoon coriander seeds, bashed with a pestle and mortar or rolling pin
100g curly kale, washed
2 red chillies, deseeded and finely chopped, plus 1 extra, cut into slivers, for garnish (but this is optional!)
salt and freshly ground black pepper
1. Preheat the oven to 200°C/180°C fan/Gas Mark 6.
2. First, make the coconut paste. Using a food processor or stick blender, blitz the spring onions, green chilli, coriander stalks, garlic, ginger, turmeric and cumin and coriander seeds with half the can of coconut milk until a rough paste forms.
3. Bring a large saucepan of water to the boil, lower in the potatoes and boil or 15 minutes or until a sharp knife passes through them easily. Drain and set aside.
4. Place the cauliflower in a deep roasting tin and pour the remaining coconut milk around it. Scatter the kaffir lime leaves over the coconut milk. Rub 1 tablespoon of the coconut oil over the cauliflower and season well with salt and pepper. Then use a spatula or spoon to rub the spice paste all over the cauliflower, getting into every crevice of each floret. Squeeze the lime juice over the cauliflower. Cover the tin tightly with foil, place on the middle shelf of the oven and roast the cauliflower for 20 minutes.
5. Meanwhile, heat the remaining 3 tablespoons coconut oil in a separate shallow roasting tin on the top shelf of the oven above the cauliflower for a couple of minutes. Carefully remove the tin from the oven, arrange the potatoes in a single even layer in the hot oil and use a potato masher to press down on them just to split their skins. Scatter the mustard and coriander seeds over the top, season well with salt and pepper and roast on the top shelf for 45 minutes until the potatoes are crispy and golden all over.
6. Once the cauliflower has roasted for 20 minutes, lift the foil away and baste the top with the bubbling, spiced coconut milk from the tin. Roast, uncovered, for a further 25–30 minutes until the top of the cauliflower is crispy and charring.
7. When the roasted potatoes are done, remove the tin from the oven, scatter the kale and chopped red chillies over the potatoes and stir to coat in the flavoured oil. Roast for 5 minutes until the kale is just starting to wilt but is still bright green.
8. Lift the kale and potatoes out of the tin with a slotted spoon and arrange on a large platter. Place the cauliflower in the centre of the platter and spoon over any bright yellow liquid from the tin. Scatter over the reserved coriander leaves. At the table, use a serrated knife to slice the cauliflower into bold wedges and, if you want extra heat, garnish with the slivers of bright red chilli.