Preheat oven to 220°C/200°C fan-forced. Cut cauliflower into small florets. In a large bowl, add cauliflower, mild curry paste and a drizzle of olive oil. Season with salt and pepper. Toss to coat. Transfer to a lined oven tray. Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the cauliflower between two trays.

While the cauliflower is roasting, finely chop garlic. In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. Add basmati rice, currants, the water and vegetable stock powder and bring to the boil. Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, roughly chop 1/2 the cucumber and grate the remainder. Halve cherry tomatoes. Roughly chop mint leaves.

In a medium bowl, combine chopped cucumber, cherry tomatoes and 1/2 the mint. Drizzle with olive oil and white wine vinegar. Toss to coat. Season to taste.

In a small bowl, add Greek-style yoghurt, grated cucumber and remaining mint. Add a drizzle of olive oil, season and mix well.

Stir baby spinach leaves through the garlic rice. Divide the garlic rice between bowls and top with the Indian-style curried cauliflower, cherry tomato salsa and mint raita. Sprinkle with roasted cashews to serve.