Spiced Cauliflower Nuggets

Pop the crumbed florets onto a lined baking tray and spread them out in a single layer. Discard any leftover crumbs.

When the oven is hot, roast on the top shelf until golden, 25-30 mins.

Meanwhile, peel and grate the garlic (or use a garlic press). 

Cut the tomatoes into 1cm chunks.

Pop a large saucepan (with a tight-fitting lid) on medium-high heat with a drizzle of oil.

When hot, add the garlic and korma curry paste. Stir-fry for 1 min.

Pour in the water for the bulgur (see pantry for amount) and bring to the boil. Stir in the bulgur wheat, bring back up to the boil and simmer for 1 min.

Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve. 

While everything cooks, pick the mint leaves from their stalks and roughly chop (discard the stalks).

Pop the yoghurt into a small bowl with half the chopped mint. Season with salt and pepper, then mix together. Set the mint yoghurt aside.

When everything's ready, fluff up the bulgur with a fork. Add the tomatoes, remaining mint and half the mango chutney. Stir until well combined.

Spoon the korma bulgur into your bowls, then top with the cauliflower nuggets.

Serve with a dollop of mint yoghurt and the remaining mango chutney. 

Enjoy!