Whole roasted cauliflower with coconut curry

It's visually impressive and makes an exceedingly tasty vegetarian main course. This is essentially a spiced version of the British classic cauliflower cheese in a mild curry sauce, which is ripe for improvisation. If you're wishing for a bolder rendition, increase the quantity of cayenne, add a few cumin seeds and perhaps stir in some chopped green chile. For the best presentation, roast whole heads, but you may cut them into halves or quarters, or use florets, if you prefer.