b'Roast Cauliflower Biryani1 cauliflower head Preheat oven to 200C.3 carrots Cut the cauliflower into desired size and place on a 1 brown onion baking tray. Lightly coat with oil and salt. Roast in the oven until the florets reach your desired texture or 23 tbsp garam masala begin browning.12 tbsp red curry paste While the cauliflower is roasting, chop the carrots and onion. Fry in a large pot or simmering pan with 2 vegetable stock cubes olive oil over medium-high heat.Yellow mustard seedsAdd extra olive oil and yellow mustard seeds. Turn (optional) down the heat and add garam masala and red curry paste to your desired spice level. Mix the spices 12 cups basmati rice with the olive oil to form a paste that coats the 12 cups sultanas orchopped carrots and onions.currants Add the rice and twice the quantity of water. Bring to Extra Virgin Olive Oil a simmer.Almonds Add vegetable stock and sultanas or currants to achieve your preferred texture. For plump sultanas Greek or plain yoghurtor currants, add early to the simmering. For chewy sultanas or currants, add at the end. Stir gently to avoid breaking the rice.Keep adding water throughout simmering until the rice is cooked and the spice coats it evenly. While simmering, gently roast the almonds under the grill, in the oven, or in a pan. Set aside to cool, then roughly chop with a long knife.Serve the rice in a bowl, topped with roasted cauliflower, chopped almonds, and yoghurt.79'