Light and delicate curry sauce, fluffy rice, lime-pickled chillies Tip: for that 1980s retro feel, mould the rice in small bowls like I’ve done here – it’s pointless, but fun! Prep 30 min Cook 1 hr 15 min Serves 6 Energy 637kcal; fat 9.2g; sat fat 2g; protein 23.6g; carbs 120g; sugars 16g; salt 1.5g; fibre 10.4g 2 heads cauliflower (800g each) 3 fresh mixed-colour chillies Salt and black pepper 3 limes 150g plain flour 3 large free-range eggs 200g fine breadcrumbs 1 onion 4 garlic cloves 5cm piece ginger 1 carrot 1 bunch fresh coriander (30g), leaves and stalks separated Olive oil 1 heaped tsp garam masala 1 tsp ground turmeric 3 tsp mango chutney 450g basmati rice Heat the oven to 180C (160C fan)/350F/gas 4. Cut six chunky cauliflower slices, straight through the stalks, around 2.5cm thick (use up the leftover stalks by making my simple pickle). Season the cauliflower slices all over with sea salt and leave aside (this will draw out the natural moisture)