This incredible dish is a great accompaniment to any spiced meat, such as a lamb shoulder, a great side in a curry feast, or a standout, stand alone vegetarian dish in its own right.

Cauliflower is very versatile, and is a popular ingredient being both filling and low in carbs. The addition of the cheese to add bulk, and the spinach for a metallic hit is perfect.

This recipe comes from Tom Kerridge’s Dopamine Diet book where he pairs it with a slow cooked lamb shoulder.

Step 1 - The cauliflower

• Cut the cauliflower into florets, the size you would want on your fork

• Heat a glug of vegetable oil in a large heavy pan over a medium-high heat

• Tip in the cauliflower and coat in the oil

• Cook for 10 - 15 minutes until golden brown all over
  Top tip: stir as few times as possible to help with the colouring

• Tip on to kitchen roll to drain

Step 2 - The cheese

• Chunk the paneer into 2cm cubes

• Add another glug of oil to the pan

• Tip in the cheese and fry until golden brown on most sides

• Remove from the pan on to kitchen roll to drain

Step 3 - The assembly

• Finely slice the onion, grate the ginger and garlic

• Put a smaller glug of oil into the pan

• Add the onion, ginger and garlic and fry off until soft, about 15 mins

• Stir in the curry powder and turmeric and cook for another minute, stirring

• Add the golden cauliflower back into the pan

• Pour in 200ml of water and simmer for a couple of minutes

• Add the cheese

• Add the spinach and stir until it has just wilted

• Taste and season

Serve as it is for a quick supper, or as a side to slow cooked meat.

 Ingredients - Curried Cauliflower

• Vegetable oil

• 1 large cauliflower

• 250g paneer cheese

• 1 onion

• 4cm fresh ginger

• 2 cloves of garlic

• 2 tsp curry powder

• 2 tsp ground turmeric

• 500g baby spinach