Creamy Cauliflower and Pea Tikka Masala

a) While the cauli roasts, pour the boiling water into a large saucepan with 1/4 tsp salt on high heat.
b) Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Heat a large frying pan on medium-high heat (no oil). Once hot, add the flaked almonds and dry-fry, stirring regularly, until lightly toasted, 3-4 mins. TIP: Watch them like a hawk as they can burn easily.
c) Transfer the almonds to a small bowl and pop your pan back on medium high heat.
d) Add a drizzle of oil, the tikka paste, garlic and remaining cumin seeds to the pan. Stir-fry until fragrant, 30 secs.

a) Pour the passata, vegetable stock paste and water for the curry (see ingredients for amount) into the pan.
b) Stir through the creme fraiche.
c) Bring to the boil, then turn the heat down slightly. Simmer until thickened, 4-5 mins, stirring occasionally.

a) Once the sauce has thickened, stir through the peas, red pepper chilli jam and butter (see ingredients for amount).
b) Once cooked, gently stir the roasted cauliflower through the sauce..
c) Cook until piping hot, 1-2 mins, then remove the pan from the heat.
d) Taste and season with salt and pepper if needed.