Easy Baked Vegan Cauliflower Korma

Preheat your oven to 200°C (180°C fan/gas 6). Prepare the cauliflower by removing the leaves; discard any wilted ones and reserve the rest. Cut the florets and leaves into bite-sized pieces, and chop the stalk into smaller chunks. Place everything into a deep roasting tin.

Trim the root ends of the spring onions and remove the papery outer skins. Use kitchen scissors to snip them into small pieces directly into the roasting tin. Drizzle with the oil, add a pinch of salt, and toss everything together with your hands to ensure the vegetables are evenly coated.

Place the tin on the middle shelf of the oven and roast for 15 minutes. While the vegetables roast, peel the garlic cloves.

Carefully remove the tin from the oven. Use a garlic crusher to squeeze the cloves directly over the roasted vegetables. Add about 100g (roughly half a jar) of korma paste and stir well to combine.

Open the can of chickpeas and drain them through a sieve over a bowl to catch the liquid (aquafaba). Add the drained chickpeas to the roasting tin.