Servings: 6 to 8

Turmeric Roasted Cauliflower: subheading: Turmeric Roasted Cauliflower:
¼ cup extra virgin olive oil ¼ cup extra virgin olive oil
2 tsp turmeric 2 tsp turmeric
¼ cup Dijon mustard ¼ cup Dijon mustard
2 tbsp garam masala 2 tbsp garam masala
1 cauliflower, cut into 6-8 thick wedges or sliced into ‘steaks’, leaves reserved 1 cauliflower, cut into 6 to 8 thick wedges or sliced into ‘steaks’, leaves reserved
Dhal Mustard: subheading: Dhal Mustard:
½ cup / 110g dried yellow split peas ½ cup / 110g dried yellow split peas
1L chicken or vegetable stock 1L chicken or vegetable stock
2 long red chillies, halved lengthways, seeds removed 2 long red chillies, halved lengthways, seeds removed
2 long green chillies, halved lengthways, seeds removed 2 long green chillies, halved lengthways, seeds removed
1 brown onion, roughly chopped 1 brown onion, roughly chopped
35g ginger, peeled 35g ginger, peeled
6 cloves garlic, peeled 6 cloves garlic, peeled
¼ cup water ¼ cup water
2 tbsp garam masala 2 tbsp garam masala
2 tbsp olive oil 2 tbsp olive oil
1 tbsp fenugreek seeds 1 tbsp fenugreek seeds
1 tbsp mustard seeds 1 tbsp mustard seeds
80g butter 80g butter
1/3 cup Dijon mustard ⅓ cup Dijon mustard
salt salt
Pickled Cauliflower Leaves and Mustard Seeds: subheading: Pickled Cauliflower Leaves and Mustard Seeds:
1 cup white vinegar 1 cup white vinegar
¼ cup sugar ¼ cup sugar
1 cinnamon quill 1 cinnamon quill
2 bay leaves 2 bay leaves
1 tbsp mustard seeds 1 tbsp mustard seeds
reserved cauliflower leaves reserved cauliflower leaves
2 shallots, peeled, finely sliced 2 shallots, peeled, finely sliced
Mint Chutney: subheading: Mint Chutney:
¼ cup grapeseed oil ¼ cup grapeseed oil
35g ginger, peeled, finely grated 35g ginger, peeled, finely grated
3 spring onions, finely sliced 3 spring onions, finely sliced
1 juice and zest of lemon 1 juice and zest of lemon
bunch mint, leaves picked and roughly chopped mint, leaves picked and roughly chopped bunch mint, leaves picked and roughly chopped mint, leaves picked and roughly chopped
Smoked Yoghurt: subheading: Smoked Yoghurt:
½ cup Greek yoghurt ½ cup Greek yoghurt
½ cup sour cream ½ cup sour cream
Crispy Curry Leaves: subheading: Crispy Curry Leaves:
1/3 cup grapeseed oil ⅓ cup grapeseed oil
1/3 cup picked curry leaves ⅓ cup picked curry leaves
Garnish: subheading: Garnish:
mint leaves mint leaves

Preheat oven to 200C. Line a baking tray with paper.
For the Turmeric Roasted Cauliflower, whisk together olive oil, turmeric, mustard and garam masala in a large bowl. Add cauliflower pieces and massage until coated. Place cauliflower onto a lined tray and roast for until golden brown and tender, 40 to 55 minutes, depending on size. Remove from the oven and cover loosely with foil to keep warm.
For the Dhal Mustard, place split peas and stock into a saucepan over high heat. Bring to the boil and then reduce the heat and simmer until peas are tender, about 30 minutes.
Meanwhile, place chillies, onion, ginger, garlic, water and Garam Masala into a blender and puree until smooth.
Place a frying pan over high heat and add oil. Add the fenugreek seeds and mustard seeds. When the mustard seeds start popping, reduce the heat to low and add the paste. Cook, stirring, until dry and dark golden brown in colour, about 7 to 10 minutes.
Add the lentils and about 500ml of remaining stock (topped up with water if required). Cook for 20 minutes or until tender, then remove from the heat. Add the butter and mustard and puree with a stick blender or in a clean blender until smooth. Season well with salt and puree to incorporate. Set aside, covered.
For the Pickled Cauliflower Leaves and Mustard Seeds, place vinegar, sugar, cinnamon, bay leaves and mustard seeds into a saucepan. Bring to the boil. Place cauliflower leaves and shallots into a bowl or container. Pour hot vinegar mixture onto leaves and shallots and set aside for at least half an hour. Drain well and discard the cinnamon and bay leaves to serve.
For the Mint Chutney, place oil into a saucepan over high heat. Meanwhile, place ginger and spring onion into a medium bowl. Once oil just starts to smoke, very carefully pour hot oil straight onto ginger and spring onion. Allow to cool to room temperature before stirring in lemon zest and juice, mint leaves and a pinch of salt. Set aside.
For the Smoked Yoghurt, whisk yoghurt and sour cream together in a small bowl and cover bowl tightly with cling film. Use a smoking gun with applewood chips to smoke the mixture for 3 to 5 minutes. Season with salt and stir through. Set aside in the fridge.
For the Crispy Curry Leaves, heat oil in a pan over high heat. Add curry leaves and cook until bright green and crisp, about 30 seconds. Remove with a slotted spoon and drain on paper towel.
To serve, divide cauliflower between serving plates. Top with remaining elements and garnish with mint leaves.