- Preheat the oven to 200°C,180°C Fan, Gas Mark 6. Brush a small ovenproof dish with a little oil.
- Put the milk, crème fraiche, coriander, cumin, bay leaf, garlic and ground turmeric in a saucepan and season. Bring just to the boil, then add the drained potato, followed by the cauliflower florets – note that the cauliflower will just break the surface, this is fine) and simmer for 10 minutes, or until the potatoes are just tender.
- Transfer everything into the prepared dish, holding back half of the liquid (you want to be able to clearly see the potato and cauliflower). Season, add the chilli flakes and place in the oven for 25 minutes.
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