Preheat your oven to 200°C. Halve, peel and thinly slice the red onion. Trim the carrot, slice lengthways into 1cm wide strips, then chop into small 1cm chunks. Peel and grate the garlic (or use a garlic press). Drain and rinse the lentils in a sieve

Meanwhile, separate the cauliflower into small florets (like little trees), halving any larger ones. Mix the turmeric with the olive oil (see ingredients for amount) in a large bowl, season with salt and pepper. Add the cauliflower and toss to coat in the mixture. Tip the cauliflower onto a baking tray. When the oven is hot, roast on the top shelf until golden brown and tender, 15-20 mins. Turn halfway through.

While the cauliflower roasts, heat a drizzle of oil in a saucepan on medium-high heat. Once hot, add the onion and carrot, then cook until softened, 6-7 mins. Add the curry powder, garlic, ginger puree and tomato puree. Stir and cook for 2 mins, then pour in the coconut milk and water for the curry (see ingredients for amount). Stir in the vegetable stock paste and lentils.

Bring the mixture to a simmer and cook until the carrot is tender and the flavours have developed, 8-10 mins. Meanwhile, halve the lime.

Once cooked, add the spinach a handful at a time and stir until wilted and piping hot, 2-3 mins. Remove from the heat and add a squeeze of lime. Taste and add salt, pepper and more lime juice if you feel it needs it.

Spoon the dal into bowls and top with the golden cauliflower. Cut any remaining lime into wedges for squeezing over. Enjoy!