• 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 curry powder, season with salt and toss to coat.
• Spread out evenly, then roast until tender and brown around edges, 20-25 minutes. In the last 3 minutes of baking time, add flaked almonds to the side of the tray and toast until golden.

• Meanwhile, roughly chop onion (see ingredients) and cucumber.
• Finely chop garlic. 
• Drain and rinse lentils. Slice lemon into wedges.

• In a medium frying pan, heat a drizzle of olive oil over medium-high heat. 
• Cook onion stirring, until softened, 4-5 minutes. 
• Add lentils, garlic and chermoula spice blend and cook, stirring until fragrant, 1-2 minutes. Season with salt and pepper. 

• To the pan with lentils, add the water 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. 

• Just before serving, in a large bowl, combine baby leaves, cucumber, a squeeze of lemon juice and a drizzle of olive oil. Season to taste. 

• Divide spiced lentil couscous between bowls.
• Top with salad and golden cauliflower.
• Top with Greek-style yoghurt and flaked almonds. Serve with any remaining lemon wedges. Enjoy!