Peel and finely chop the onion. Warm a deep frying pan or large pan on a medium heat and add 1 tbsp oil. Add the onion and season with a pinch of salt. Pop a lid on the pan, then fry, stirring often, for 5 mins till the onion is glossy.

While the onion fries, pull the leaves off the cauliflower (see our tip on how to use them up). Chop the cauliflower into bite-sized florets, chopping the stalk to match. Peel and grate the garlic and ginger.

Add the garlic and ginger to the onion with 1 tbsp madras spice blend. Cook and stir for 1-2 mins, then add the chopped cauliflower. Add a pinch of salt. Cook, stirring, for 1-2 mins to coat the cauliflower in the spices.

Pour in the tin of coconut milk and the tin of chopped tomatoes. Stir, then pop on a lid. Bring up to a boil, then turn the heat down and simmer for 8-10 mins till the cauliflower is tender and the sauce has thickened. If it seems ot be too dry, add a splash of water and turn the heat down.

While the cauliflower curry cooks, dice the cucumber and scoop into a bowl. Finely slice the mint leaves and add to the cucumber. Pop a frying pan on a medium heat and add the cumin seeds. Toast for 2 mins, shaking the pan, till the cumin seeds smell nutty. Add to the bowl. Scoop in the yogurt, season with a pinch of salt and stir to mix. This is your cucumber and mint raita.

Heat your grill to high. Pop the naan breads on a baking tray and sprinkle with a little water. Grill for 1-2 mins, turning halfway, till warmed through.

After 8-10 mins, check the cauliflower. It should be tender when pierced with a sharp knife. Cook for a little longer if you need to. Taste the curry and add more salt or some black pepper, if you think it needs it. Serve the cauliflower curry with the cucumber and mint raita and the naan breads on the side.