Thai vegetable curry with coconut chilli cauliflower

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Toss the cauliflower with the oil and a little salt and pepper in a roasting tin and roast for 20 minutes until golden, turning halfway.
2. Meanwhile, put the spice mix and milk drink in a pan over a medium heat and bring to a gentle simmer, stirring constantly to make sure it doesn’t boil. Cover with a lid, then turn the heat to low and simmer for 5 minutes until it smells fragrant.
3. Add the stir-fry vegetables to the hot milk, then cook for 5 minutes more until the veg is tender. Stir in the fish sauce, lime zest and juice, a pinch each of salt and pepper and half the mixed herbs. Divide the roast cauliflower between 2 dishes, spoon over the sauce and veg, add the sliced radish and remaining herbs, then serve.