Cauliflower and curry

So after the lovely roasted, spiced cauliflower I had in Rasam and a recipe San found for something similar, I thought I would give it a go, as I was making a curry.

Curry first - two lamb shanks marinated for about 6 hours in yoghurt, fresh and dried chillies, garlic, ginger and homemade garam masala.  Into pressure cooker, brown for about 10 minutes until sauce nearly gone add 3 quartered red onions, cook for another few minutes, add a bag of lamb stock I made months ago from freezer, tin of tomatoes and some water.  Pressure cook for about 1 1/2 hours, add chopped peppers remove bones / gristle (meat came off easily).  Another 30 minutes, tear meat with forks, add chopped courgette, cook open until courgette is done.  Served with rice and chapatis.

Slice cauliflower into 1/2 cm slice, they will probably split into manageable chucks, but if not split them, parboil until just tender, plunge into iced water, then once completely cold drain in colander then pat dry.  Mix flour and spice - I used ras el hanout, but could have used garam masala or curry powder.  Dredge cauliflower in flour mix,  shake them, then put on lightly greased oven paper on an oven tray (oil spray is best for this), bake for about 1/2 hour turning at least once, lovely as starter or accompaniment.