Cauliflower

• —  Remove the stems from your cauliflower and keep it whole.
• —  Roughly chop the onion, carrot, and cauliflower stems. Fry them in olive oil in a large saucepan over low heat. Add the paprika, turmeric, and yellow curry powder. Cook for a few minutes and then add water.
• —  When it boils, plunge your whole cauliflower into your broth and let it cook for 1 hour. Remove it from the broth and keep it aside.
• —  Bake the cauliflower at 180° for about 15 minutes. Leave it a little colored on top

Cashew sauce, harissa

• —  Mix the cashew nuts with a little of your spiced stock to make a smooth paste.
• —  Add the harissa to your liking, salt, and pepper.

• —  When taking it out of the oven, arrange it on a plate, place your creamy cashew nuts and harissa sauce on top of the cauliflower.
• —  To finish, sprinkle the cauliflower with crushed cashew nuts and curled parsley.