Scotch Bonnet and Honey Cauliflower
Cut your cauliflower into large florets, separate the leaves and finely slice them. Finely slice the red onion and roughly chop up two red peppers.
Blend up the remaining red pepper with your garlic, ginger, scotch bonnet and tomatoes.
Heat up a large pan and add in a glug of oil. Cook the red onions on a medium heat for 10 mins until softened and slightly caramelised.
Add in the tomato purée and cook for 5 mins until darkened.
Pour in the blended sauce along with the cauliflower, 200ml water, thyme, 1 tsp salt and lots of freshly ground black pepper. Mix well and allow to cook for 15 mins until the sauce is thickened and the cauliflower is tender.
Meanwhile, finely slice the spring onions.
Heat up a separate frying pan with a large glug of oil. When the oil is smoking hot, carefully add in the cauliflower leaves along with 1 tbsp of curry powder, ½ tsp salt and freshly ground black pepper.
Allow to fry for 5 mins until golden and crispy then finish with 2 tbsp of honey. Continue mixing until the cauliflower leaves are very caramelised and crisp.
When the cauliflower is cooked, add in 3 tbsp of honey and taste for seasoning. If it’s still too spicy, add in some more honey and salt.
Finish by pouring over the curried cauliflower leaves and spring onions. Serve on rice.