Slice cauliflower across the hart to get a full slice, place to the side. Slice the red onion and squeeze half of the lemon into the onions, add the gram flour, toasted cumin seed and spices onto the mix to create a batter for the bhaji. Place the coriander into a blender and blitz with the garlic equal quantities of olive oil and veg oil until a dressing is formed, then add salt/pepper and sugar to balance the seasoning. With the remaining cauliflower sweat down in a small pan using vegan spread (I used pure), add soya milk and spices and cook until soft. Blend into a smooth puree. Turn the Precipan onto sauté mode and preheat to 190c pan sear the cauliflower until golden brown. Using the other Precipan tank place on fryer mode and set at 170°c, fry the bhajis, assemble the dish and dress with the coriander dressing to serve.