Remove the leaves and tough base from 1 small cauliflower, then cut it into 4 equal quarters.

Heat 1 tbsp neutral cooking oil in a large frying pan over medium-high heat, then place the cauliflower quarters cut-side down in the pan.

Fry the cauliflower on each side until deeply charred and golden brown, turning carefully with tongs or a spatula.

Pour 150 ml water into the pan around the cauliflower, then cover the pan with a lid.

Cook the covered cauliflower over medium heat for 10 to 15 minutes, until a knife slides easily into the thickest stem.

Add 250 g unsweetened coconut yoghurt, 2 tbsp tomato paste, 1 tbsp oil, 1 tsp ground cumin, 1 tsp garam masala, 1 tsp paprika powder, 1/2 tsp ground coriander, and 1/2 tsp garlic powder to a mixing bowl.

Add the juice of 1 small lemon, a pinch of sugar, and salt to taste to the sauce mixture, then whisk until smooth and creamy.

Place the tender charred cauliflower on 2 serving plates, then spoon the creamy butter masala sauce over and around it.

Sprinkle toasted coconut flakes over the cauliflower, then serve immediately while warm.