• Preheat oven to 220ºC/200ºC fan-forced. 
• Chop cauliflower (including stalk!) into small florets. Place cauliflower on a lined oven tray.
• Drizzle with olive oil, sprinkle with chermoula spice blend, season with salt and toss to coat.
• Spread out evenly, then roast until tender and brown around edges, 20-25 minutes. 

TIP: If your oven tray is crowded, divide between two trays. 

• Meanwhile, thinly slice brown onion (see ingredients).
• Roughly chop cucumber. 
• Finely chop garlic. 
• Drain and rinse lentils.
• In a small microwave-safe bowl, combine half the garlic and a drizzle of olive oil. Microwave in 10 second bursts until fragrant, 1 minute.
• Add Greek-style yoghurt to garlic oil, stirring to combine. Season with salt and pepper to taste. 

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook brown onion, stirring, until softened, 4-5 minutes.
• Add lentils and the remaining garlic and cook, stirring until fragrant, 1 minute. 

• To the pan with lentils, add the water and stock concentrate and bring to the boil.
• Add couscous, stir to combine. Cover with a lid and remove from heat.
• Set aside until water is absorbed, 5 minutes. Fluff up with a fork. 

• In a large bowl, combine mixed salad leaves, cucumber and a drizzle of olive oil and white wine vinegar. Season to taste. 

• Divide lentil-couscous between bowls.
• Top with salad and chermoula cauliflower.
• Drizzle over garlic yoghurt. 
• Sprinkle with roasted almonds, crumble over marinated goat cheese and tear over mint to serve. Enjoy!