Preheat the oven to 220ºC/200ºC fan-forced. Chop the cauliflower into 2cm florets. Thinly slice the brown onion (see ingredients list). Slice the carrot (unpeeled) into 0.5cm rounds. 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 for 20-25 minutes, or until tender and brown around the edges.

While the cauliflower is roasting, heat a drizzle of olive oil in a deep, medium frying pan over a medium-high heat. Add the brown onion and carrot and cook, stirring, for 5 minutes, or until the onion is soft. Add the Bengal curry paste and cook, stirring, for 1 minute, or until fragrant.

Add the basmati rice and currants to the frying pan and stir to coat. Add the warm water and crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Stir to dissolve the stock, then bring to the boil. Cover, reduce the heat to medium-low, and simmer for 15 minutes, or until the water is absorbed and the rice is tender. TIP: Add a little extra water if the liquid is absorbed before the rice is done.

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

Divide the roast cauliflower biryani between bowls and top with a dollop of Greek yoghurt. Garnish with the reserved coriander leaves.