Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of lightly salted water to the boil. Cut the cauliflower into small florets. Cut the carrot and parsnip into 1cm chunks. Place the veggies on an oven tray lined with baking paper. Drizzle generously with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. TIP: Cut the veggies to size so they cook in time.

While the veggies are roasting, peel the potato and cut into 2cm chunks. Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan, then add the milk, salt and 1/2 the butter and mash with a potato masher or fork until smooth.

While the potato is cooking, finely chop the brown onion. Finely chop the garlic. Finely grate the ginger. Drain and rinse the lentils. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion until softened, 3-4 minutes. Add the chermoula spice blend, ginger and 1/2 the garlic and cook until fragrant, 1 minute. Add the chopped tomatoes, remaining butter, the brown sugar, lentils and vegetable stock powder and cook until slightly thickened, 1-2 minutes.

Add the baby spinach leaves and roasted veggies to the lentil filling and gently stir through until the spinach is wilted. Transfer the lentil filling to a baking dish and spread evenly with the mashed potato. Sprinkle over the grated Parmesan cheese. Bake until lightly golden, 8-10 minutes.

While the pie is baking, pick and finely chop the parsley leaves. Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the remaining garlic until fragrant, 1 minute. Transfer the garlic oil to a small bowl, then add the Greek-style yoghurt and 1/2 the parsley. Stir to combine and season to taste.

Divide the Moroccan lentil and cauliflower pie between bowls, then top with the herby garlic yoghurt. Garnish with the remaining parsley.