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Method

1. Preheat the oven to 190C/170 Fan/Gas 5.

2. To make the filling, toss the cauliflower florets in the vegetable oil and a little salt. Place on a roasting tray and roast for around 30 minutes or until golden-brown and cooked through.

3. Gently fry the onion in a little vegetable oil in a saucepan until softened, but not browned. Add a large pinch of salt and the curry powder and cook for another minute. Add the apple juice and warm through. Choose the six nicest looking cauliflower florets and toss them in the liquid until fully coated, then remove them and set aside for later.

4. Add the remaining cauliflower and double cream and heat through. Transfer to a blender or food processor and blend, along with the butter, until smooth. Add a splash of water to loosen if required.

5. Transfer to a bowl and stir through the chopped almonds and apricots. Taste and adjust seasoning before setting aside to cool.

6. In a large pan over a medium heat, gently fry the spinach in a little oil until wilted. Continue cooking until all the water has evaporated. Stir in the spring onions and coriander before seasoning with salt and pepper. Set the mixture aside to cool.

7. Heat a non-stick pan with a thin layer of oil and gently cook the potato slices until golden on one side then remove from the pan.

8. To assemble, line a 15cm/6in bowl with clingfilm, leaving an overhang to wrap over the top later. Spread the spinach mixture around the bowl in a thin layer. Put half of the cauliflower purée on top of the spinach. Press the reserved cauliflower florets into the purée then spoon over the rest of it, being sure to fill in all the air gaps.

9. Neatly cover the top with overlapping potato slices, laying the browned sides facing up. Cover with cling film and chill in the fridge until set. This may take a couple of hours, but overnight is ideal.

10. Pre-heat the oven to 190C/170C Fan/Gas 5. Line a flat baking tray with non-stick baking paper.

11. Unroll the pastry sheets. Place one sheet of pastry onto the lined baking tray. Uncover the bowl of filling and upturn it onto the centre of the pastry, removing the bowl and all remaining cling film.

12. Brush a little beaten egg all the way around the edge of the dome then lay the second sheet of pastry over the top and seal the edges together, crimping by hand or with a fork. Trim the pie so that is round, reserving the pastry for decoration.

13. Make a hole at the top of the dome for steam to escape, and decorate as desired. We used a fleur-de-lys cookie cutter and some hand-cut stars. Finish by brushing all over with egg wash.

14. and transfer the dome to it. Bake for 30 minutes or until golden all over.

15. Meanwhile, make the raita. Coarsely grate the cucumber into a bowl, sprinkle with a generous pinch of salt and set aside for 10 minutes. Then, squeeze out all the water from the cucumber and return to the bowl. Add the yoghurt, chopped mint and cumin, and stir until combined.

16. Serve the cauliflower pie in slices with a dollop of cucumber raita on the side.