Blend cornflour with a little of the stock to a smooth paste. Stir through curry paste and coconut cream to combine, add remainder of stock and season with salt and pepper.

Toss quinoa, courgette and red pepper in the slow cooker. Add whole cauliflower and pour over sauce.

Cook on high for 3-4 hours (or on low for 6-8 hours), until cauliflower is tender. 

Whilst cauliflower is cooking, heat a small frypan over medium heat and toast almonds for a few minutes until golden brown.

Divide cauliflower and sauce between plates and top with yogurt, toasted almonds and coriander to serve.