Ingredients
- 1 onion, peeled and chopped
- 2 cloves of garlic, peeled and sliced
- A thumb-sized piece of ginger, peeled and chopped
- 3 tbsp sunflower oil
- 3 tbsp korma paste
- 50g ground almonds
- 2 tbsp raisins
- Pinch of caster sugar
- 1 tin of full fat coconut milk
- Zest and juice of 1 lime
- 1 cauliflower, trimmed and cut into florets
- Some melted butter
- 3 sheets of filo pastry
- 50g flaked almonds
1. Set the oven to 185 degrees Celsius.
2. Put the onion, garlic and ginger into a food processor and whizz to a paste.
3. Tip the paste into a saucepan with the oil and cook over a low heat for 10 minutes.
4. Add the korma paste and cook for a further two minutes until aromatic.
5. Add the almonds, raisins, sugar, coconut milk and lime.
6. Bring to a simmer for 10 minutes, reduce the liquid by one-third and then set aside.
7. Boil the cauliflower till tender, drain thoroughly then add to the sauce making sure all the cauliflower is coated .
8. Take a medium-sized tart tin and brush lightly with melted butter.
9. Lay a sheet of filo pastry on a worktop and brush with butter then lay in the tin carefully pressing into the edges.
10. Repeat with two more sheets of filo, laying the pastry across each other at angles so it covers the whole tin, overlapping at the sides.
11. Fill the pie with the cauliflower then fold the pastry back over the top scrunching the edges together so it looks attractive.
12. Scatter the almonds over the top then bake till golden and crunchy.
