Cut the cauliflower into approximately 3cm pieces, place into a baking tray and drizzle with 1 tbsp of oil and season with salt and pepper.

Place in an oven at 220c and roast for 25 minutes or until golden brown (turning over the cauliflower every 5 minutes).

Add the chickpeas and roast for a further 5 minutes.

To make the katsu sauce, fry the onion in 1 tbsp of vegetable oil on a medium heat for 2 minutes.

Add the garlic and ginger and cook for a further 2 minutes.

Next add the turmeric and curry powder and cook for 1 minute.

Add the vegetable stock, bring to the boil and simmer gently for 25 minutes.

Now add the coconut milk, soy sauce and sugar.

Blitz with a stick blender and gently heat for 5 minutes taking care to not boil the sauce so the coconut milk doesn’t curdle.

Serve your roasted cauliflower and chickpeas with rice and drizzle with the Katsu sauce.