Roast cauliflower and chestnuts

Ingredients:

■ One large cauliflower

■ 10-15 chestnuts, peeled and roughly chopped

■ 50g curry powder

■ 1 tsp cumin seeds

■ sea salt to taste

■ black pepper to taste

■ 3-4 green chillies finely chopped (or to taste)

■ 200g butter

Method:

■ Preheat the oven to 140°C.

■ Cut the cauliflower into medium-sized florets; toss with the curry powder until coated.

■ Heat a large frying pan on medium-high heat and let the butter melt. Once the butter begins to foam, add the cumin seeds and let them brown.

■ Add the coated cauliflower and allow to caramelise on a low heat. Once the desired colour has been reached take out the cauliflower from the frying pan and place onto a baking tray lined with foil.

■ Cover the cauliflower with some more foil and place into the preheated oven to cook until soft. This usually takes between 10-15 minutes.

■ While the cauliflower is cooking in the oven, place the chestnuts into the same frying pan that was used for the cauliflower. Allow to cook in the residual butter for 6-8 minutes.

■ Once cooked, place in a warm serving bowl and top with the chestnuts. Sprinkle with sea salt and serve.