Roasted cauliflower in curry powder with tandoori prawns and cottage cheese

I tend to use cauliflower to make cauliflower mash, which is amazing a replacement for rice in sushi rolls. Last night I fancied a curry and wanted a mix between a sauce and some dry veg - basically a cross between a shashlik and a prawn curry. So I created the below.

Ingredients

• 200g Cauliflower
• 1 Garlic clove
• Curry Powder
• 1 TBSP ginger-garlic paste
• 1 TSP hot chilli powder
• 1 1/2 TSP paprika
• 1 TSP Garam Marsala
• 1 TSP Coriander Powder
• 100g cottage cheese (or you can use yogurt if you prefer).
• Juice of 1 lime
• Prawns

1. Heat the over to 200 degrees.
2. Marinate the prawns in half of the lime juice.
3. Chop the cauliflower into pieces, add to a baking tray and toss in olive oil and curry powder. Mince the garlic and sprinkle over the top. Place in the oven and bake for 20minutes, if required sprinkle with water every so often to prevent cauliflower over drying, as opposed to adding more oil.
4. To make the sauce, mix together the ginger-garlic paster, hot chilli powder, paprika, Garam Marsala, cottage cheese and coriander.
5. Stir fry the prawns and when cooked, mixed in the sauce and cook for a further minute.
6. Plate up the roasted cauliflower and tandoori prawns and enjoy.