Place the cauliflower on a baking tray. Gentle toss in olive oil. Roast for around 20 mins until the cauliflower is cooked (it should still have a bite). Make sure you give a stir after 10mins so it cooks evenly.
In the meantime heat some olive oil in a large saucepan. Add the finely chopped onion and crushed garlic.
Add the ground coriander, cumin, mustard seeds, garam masala, ginger, fenugreek and turmeric. Fry gently until onion is soft.
Add the quartered tomatoes, coconut milk, stock, chickpeas and spinach.
Top with the cauliflower. Bring to the boil and cook until spinach is wilted.
Add the mango cut in 2cm [0.8 inches] dice.
Season with lemon juice, sugar followed by salt & pepper.
Add the finely chopped chilli to taste.
Serve with plenty of chopped fresh coriander and plenty of dry roasted coconut flakes.