Preheat the oven to 220°C/200°C fan-forced. Cut the cauliflower into small florets. In a large bowl, combine the cauliflower, tandoori paste, some Greek yoghurt (1 tbs for 2 people / 2 tbs for 4 people), a drizzle of olive oil and a pinch of salt and pepper. Place on an oven tray lined with baking paper and bake until tender, 20-25 minutes.

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

Thinly slice 1/2 the cucumber and grate the remaining. In a small bowl, combine the white wine vinegar, sliced cucumber and a generous pinch of sugar and salt. Add enough water to cover the cucumber, stir to combine then set aside.

Finely chop the tomato. Pick and finely chop the mint leaves. In a small bowl, combine the tomato, 1/2 the mint and 1 tsp of the pickling liquid and mix well.

In a second small bowl, combine the remaining Greek yoghurt, the grated cucumber and remaining mint. Add a drizzle of olive oil, season with salt and pepper and mix well.

Drain the pickled cucumber. Stir the baby spinach leaves through the garlic rice. Divide the garlic spinach rice between bowls and top with the tandoori cauliflower, tomato salsa, pickled cucumber, mint raita and roasted peanut cashew mix. TIP: For the low-calorie option, serve 1/2 the basmati rice.