Romanesco cauliflower curry

1 Romanesco cauliflower, cut into florets                 2 large garlic cloves, crushed
1 red onion, chopped                                                         1 tbsp grated fresh ginger
1 tbsp olive or vegetable oil                                            ½ tbsp grated lemon peel
½ tbsp curry powder                                                         1 tsp ground pepper
½ tbsp garam masala                                                         2 handfuls frozen peas, thawed
½ tbsp fennel seeds                                                             1 handful chopped coriander
2 tsp salt

• Preheat your oven to 200°C, gas mark 6. Place the cauliflower, onions, oil, curry powder,
  garam masala, fennel seeds, salt, garlic, ginger, lemon peel, and pepper in a large bowl.
• Toss the ingredients together until each piece of cauliflower is coated.
• Place the mixture in a large baking pan, and roast for 25 to 30 minutes, until the cauliflower is crisp-tender, turning every 10 minutes.
• Place in a serving bowl and mix in the peas and coriander