Have always been a fan of both roast cauliflower and cauliflower curry. This dish draws from the two favourites, and from Methi Gobhi served at the Masala Art restaurant. Preheat oven to 200°C and line a large, rimmed tray with baking paper. Use a stick blender to blitz a roughly chopped and peeled onion, a thumb sized piece of peeled ginger, a green chilli (split and seeded), a tablespoon of fenugreek seeds, and a handful of fresh coriander. Add about 100ml of vegetable oil, 2 teaspoons powdered cumin, half a teaspoon of turmeric powder, a squeeze of lemon, and a tablespoon of tomato paste. Process to a make a smooth paste. Break a cauliflower into florets over a large bowl, then add the spice mixture and toss to coat thoroughly. Spread the coated florets on the prepared tray and roast for half an hour, stirring occasionally, until crisped and browned.