Curried Cauliflower Laksa

Start by making the laksa paste. If you're using dried chillies, soak them in a small bowl of freshly boiled water for about 10 minutes until soft. Put the fresh chilli (if using), lemongrass, ginger, garlic and shallots in a small food processor. Drain the chillies, roughly chop and add to the processor with the spices, tomato purée and cashews. Add 1 tablespoon of the creamed coconut and blend to a smooth paste.

Preheat the oven to 160°C Fan/180°C/Gas Mark 4.

Tip the cauliflower into a bowl. Add the oil, curry powder, chilli flakes, garlic granules and salt and freshly ground black pepper. Mix well to coat the cauliflower in the spices. Scatter the florets on a baking tray and roast in the oven for about 20 minutes until tender and starting to brown at the edges.

Meanwhile, make the tofu puffs, if not using store-bought. Cut the tofu into 2cm dice pieces and pat dry on kitchen paper. Heat 6 tablespoons of oil in a deep saucepan over a medium heat until a small piece of tofu sizzles on contact with the hot oil. Carefully add the diced tofu to the hot oil and fry for about 2 minutes, stirring frequently until crisp, puffy and golden. Remove from the pan with a slotted spoon and drain on kitchen paper. Pour off all but 2 tablespoons of the oil from the pan.

Cook the noodles in boiling water following the packet instructions. Place the saucepan in which you cooked the tofu over a medium heat (or, if you haven’t made your own tofu puffs, then add 2 tablespoons of oil to a saucepan). Add 3 tablespoons of laksa paste and stirring constantly cook for about 4 minutes until very fragrant. Add the vegetable stock and crumble in the remaining creamed coconut, stir well and slowly bring to the boil. Simmer for 3-4 minutes then taste and add sugar, lime juice, salt and soy sauce as needed to balance the flavours.

Drain the noodles and divide between 4 deep bowls, pour over the broth and top with the roasted cauliflower, tofu puffs and a small handful of beansprouts. Garnish with a sprig of coriander, sliced chillies, spring onions and a wedge of lime.