Simon Rimmer served up a tasty vegetarian cauliflower curry with plain basmati rice, coriander and diced tomato on Sunday Brunch.

The ingredients are: 1 head cauliflower, cut into florets, 50ml oil, 1 onion, 30mm piece ginger, 2 cloves garlic, 4 tomatoes, 50g cashews, 75g yoghurt, 2g turmeric, 5g chilli powder, 3g garam masala, 6g ground coriander, 4g ground cumin, 1 bay, 2g caraway seeds, 3g fenugreek seeds, Approx. 250ml water, 150g cubed paneer and 100g peas.