Preheat the oven to 220ºC/200ºC fan-forced. Cut the cauliflower into 2cm florets. Thinly slice the brown onion (see ingredients list). Thinly slice the carrot (unpeeled). Finely chop the garlic (or use a garlic press). TIP: Cut the veggies to the correct size so they cook in the allocated time.

Place the cauliflower on an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat. Roast until tender and brown around the edges, 20-25 minutes.

While the cauliflower is roasting, heat a drizzle of olive oil in a deep, medium frying pan over a medium-high heat. Add the onion and carrot and cook, stirring, until the onion is soft, 5 minutes. Add another drizzle of olive oil, the Bengal curry paste (see ingredients list), garlic, Mumbai spice blend and a pinch of chilli flakes (if using) and cook, stirring, until fragrant, 1 minute.

Add the basmati rice and currants to the frying pan and stir to coat. Add the warm water and the crumbled vegetable stock. Stir to dissolve the stock, then bring to the boil. Cover, reduce the heat to medium-low and simmer until the water is absorbed and the rice is tender, 16-18 minutes. TIP: Add a little extra water if the liquid is absorbed before the rice is done!

While the biryani is cooking, roughly chop the coriander leaves (reserve some for garnish!) and roasted almonds. When the rice is done, stir through the coriander, almonds and roasted cauliflower.

Divide the roast cauliflower biryani between bowls and top with Greek yoghurt. Sprinkle with the reserved coriander leaves.