flaked almonds, pomegranate seeds and coriander leaves
Preheat the oven to 220o C. Place the desiccated coconut and ground almonds on a baking tray and roast for 5 minutes, until toasted. Remove and set aside.
Mix 3 teaspoons of garam masala with 2 tablespoons of the olive oil. Season well and use to coat the cauliflower. Place the cauliflower on a baking tray and roast on the middle shelf of the oven for 30 minutes until dark brown.
While the cauliflower is cooking put the garlic, onion, ginger, chillies and a large pinch of salt into a food processor or blender and pulse to a rough paste.
Place a saucepan on a medium heat and add the remaining olive oil. When hot, add the paste and cook for 4-6 minutes, stirring continuously to avoid burning. Put a lid on the pan and simmer for 5-10 minutes to allow the flavours and aromas to intensify.
Combine the spices, then add them to the pan and stir. Cook uncovered for a few minutes then add a dash of water. Add the maple syrup, coconut milk, stock cube, spinach, lemon zest and juice and toasted coconut and almonds, then simmer on a high heat until the spinach wilts. You can serve the korma like this or blend in a food processor to make a beautiful green sauce.
When the cauliflower is ready, break it into florets and divide it between individual serving bowls. Spoon over the sauce and top with a sprinkling of coriander leaves, flaked almonds and pomegranate seeds.