This recipe is based on a recipe from the Hairy Bikers, and the easiest thing to do is to link to their original recipe. A couple of variations: the cauliflower was tossed in a teaspoon of garam masala before roasting, and the Saag Aloo curry had a base of pureed onion, ginger and garlic, as well as a sliced onion - this gives a thicker finish to the dish. I also used all cauli, as I didn't have any romenesco to hand. I don't think it diminished the overall result! This was utterly delicious, the cauliflower being transformed by the roasting and retaining its texture and interest without being water-logged. Definitely under a fiver too. Yummy with simple boiled basmati rice.