Spiced roasted cauliflower with a Keralan style vegetable chickpea curry.
Pre-heat the oven to 220°C, 425°F, Gas Mark 7. Toss cauliflower florets with 1 tbs oil and 1 tsp of the Keralan Street Food Seasoning. Arrange flat on a baking sheet, then cook for 15-20 minutes until cauliflower begins to soften but still has bite.
Meanwhile heat the remaining 1 tbs oil in a sauté pan, add the onion and fry gently for 6-7 minutes, until beginning to turn golden brown, add the garlic for 2 minutes, then the remaining Street Food Seasoning, coconut milk, green beans, chickpeas and Fennel Seed. Simmer for 5-6 minutes until green beans are tender and the coconut milk has reduced.
Add the juice of half the lime along with the cooked cauliflower florets.
Serve with rice and the remining lime cut into wedges.