Curried Cauliflower with Cashew Coconut Crumble

Steps

1. Before you start. Preheat oven to 220°C (or 200°C fan bake).
2. Prep cauliflower. Prep cauliflower and kumara. Using 1-2 lined oven trays, spread cauliflower and kumara in a single layer and toss together with cauliflower spices and oil. Season well with salt.
3. Cook cauliflower. Roast veggies for about 20 minutes, turning once, until kumara is almost tender and cauliflower is starting to caramelise. If you’re using two oven trays, swap trays half-way through cook time to ensure even cooking.
4. Finish cauliflower. In a bowl, combine coconut cashew mix with brown sugar/maple syrup and a pinch of salt. After 20 minutes cooking time, remove tray from oven, sprinkle crumble over cauliflower and toss to combine. Roast a further 6-8 minutes, until golden brown.
5. Prep greens & garnishes. Prep bok choy, garlic and ginger. Prep coriander and set aside.
6. Cook greens. Heat oil in a large fry-pan on medium heat. Stir-fry bok choy, ginger and garlic for about 3 minutes, until fragrant. Add kale and peas to pan and continue to cook a further 1-2 minutes, until peas are tender. Remove from heat and stir through tahini and coconut yoghurt. Season to taste with salt and pepper.
7. Serve. Cauliflower with greens. Top with coriander.