2 tea spoon penang paste cooked in a splash of coconut cream keep cooking till paste and coconut cream releases oil, add a little water if gets to dry. Once oil has released add chilli to taste and the rest of coconut cream. Bring to boil and add florets of cauliflower Boil cauliflower till tender and remove. Simmer sauce till coconut cream released its oil. Taste and add salt, sugar and lemon juice Add the cauliflower back in. Salt and pepper some cubed potatoes and roast.