Heat oven to 200C/180C fan/gas 6.
Heat 1 tbsp of the oil in a large pan, add
the onion and cook for 5 mins until golden.
Add the garlic, ginger, garam masala and
rice, and cook for a few more mins. Add
the stock and curry leaves, and season.
Bring to the boil, then reduce heat to low.
Cover and simmer for 40 mins.
Toss the cauliflower in the curry
powder and remaining oil, season and
put on a baking sheet. Roast in the oven
for 40 mins until tender.
Remove the rice pan from the heat
and leave for 5 mins, then gently stir
through the roasted cauliflower,
coriander and toasted hazelnuts.
Serve with natural yogurt.