Preheat your oven to 220*C.

Break the cauliflower into florets and place onto a baking tray. Don’t throw the heart or the leaves away as these also roast beautifully!  Drizzle generously with olive oil, sprinkle with turmeric, season with salt and pepper and toss well to ensure the cauliflower is evenly coated.

Roast for 10 minutes, then add the cashew nuts and toss again to coat.  Roast for a further 10-15 minutes until the cashews are golden and the cauliflower is slightly charred on the edges but still slightly crispy inside. Serve while hot!  Delicious topped with deep fried coriander leaves, shallots and or ginger but not essential! Perfect as is.

Tip: To deep fry coriander leaves, carefully place coriander leaves in hot oil and almost immediately remove with a metal slotted spoon or spider sieve and place onto kitchen paper to drain any excess oil. Follow the same method for very thinly sliced shallots.  To prepare the ginger, peel a 5cm piece of ginger  and either julienne very thinly or use a sharp zester to get thin strips.