Slow cooked cauliflower with yoghurt

Heat 100g of the butter in a saucepan and cook the onion until translucent.

Add the garlic, cumin, coriander seeds and chilli and cook for another five minutes.

Finely chop the cauliflower along with the tender inner leaves, add them to the pan and season with plenty of salt.

Finely chop 2/3rds of the coriander leaves and stir into the cauliflower.

Cover the pan with a tight fitting lid and continue cooking over a gentle heat until the cauliflower is completely soft and cooked down to a mush.

Beat together the egg yolk, cornflour and yoghurt then add the mixture to the pan and cook for five more minutes.

Check the seasoning and add more salt if needed.

Keep warm until ready to serve.

Heat the remaining 50g of butter in a small pan until it caramelises, as dark brown as you dare. Then pour it over the cauliflower.

Scatter over the remaining coriander leaves and chopped almonds and serve.

Toasted breadcrumbs are a nice optional addition when serving for a bit of texture.