Heat the oven to 200°C / gas mark 6. Cut the cauliflower into small florets, cut the stem into bite-sized pieces and tear the leaves in half. In a bowl, add 2 tablespoons of oil, the turmeric and cumin seeds, then roll the flowers in the oil. Season with salt and pepper, place on a baking tray and roast for 15–20 minutes until tender but not overcooked.
Meanwhile, heat the remaining oil in a large pan. Chop the onion, garlic and chilli, and cook the onion for 10–15 minutes until soft. Add the garlic, ginger and chilli and cook for another 2–3 minutes. Add the creamed cocoa, pour the stock over it and bring to a simmer. Then mix in the roasted cauliflower and cook for 5 minutes.
Mix in the ground almonds and cashew nuts and add more water if necessary. Garnish with fresh coriander and serve with boiled rice and warm naan bread.
