Cauliflower and Tofu Maple Korma

For the korma sauce:

• 60g blanched almonds
• 2 tbsp pure maple syrup (preferably golden colour for its delicate flavour)
• Salt and pepper to season
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, crushed
• 1 green chilli, finely chopped
• 15g fresh ginger, peeled and grated
• 1 tsp ground cardamom
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1⁄2 tsp ground turmeric
• 400ml – 500ml water

For the cauliflower and tofu:

• 350g hard tofu, cubed
• 1 cauliflower, cut into bite sized florets
• 1 tbsp pure maple syrup (preferably golden colour for its delicate flavour)
• 1 tbsp olive oil
• Bunch spring onion, chopped for garnish

To make the korma sauce:

1. In a food processor, blend almonds, maple syrup and salt and pepper together until smooth
2. In a pan, heat olive oil and fry onion, garlic, chilli and grated ginger until soft. Add ground cardamom, coriander, cumin and turmeric and cook for a further 5 minutes
3. Add the contents of the pan to the food processor and blend together for 60 seconds
4. Transfer korma sauce to a saucepan, add water, stir and simmer on a low heat to warm through

To prepare the cauliflower and tofu

1. In a bowl, toss cauliflower florets and cubed tofu together in maple syrup and olive oil
2. Transfer to a baking tray, season with salt and pepper and oven roast for 20 – 25 minutes until tofu is golden brown and cauliflower is cooked through
3. Into serving bowls, ladle the warmed korma sauce over the roasted cauliflower and tofu
4. Garnish with chopped spring onions and serve with rice