To get ahead make the curry base a couple of days before but don't add the cauliflower. Cool the base and refrigerate. To serve, reheat and once the sauce comes to a simmer add the cauliflower and cook until tender as above.
This is fabulous with prawns as well. Make the base as above and cook for around 20-25 minutes so it thickens up. Then add 600g raw king prawns (peeled and deveined), simmer and stir gently until the prawns turn pink and serve immediately. The base would also work well with chicken and white firm fish (cod, pollack, haddock etc), it is a great curry base for veggie or meat options. You could even add tinned chickpeas for another veggie option.
I like to serve this with a coriander naan as well as the chutney.
The base freezes beautifully so I like to make double and pop half in the freezer to pull out and add fish, chicken or veggies as suggested above.