Preheat the oven to 220°C/200°C fan-forced. Cut the cauliflower into small florets. Thinly slice the brown onion (see ingredients). Thinly slice the carrot. Finely chop the garlic.

Place the cauliflower on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender and brown around the edges, 20-25 minutes.

SPICY! The curry paste is spicy so use a little less if you prefer your biryani mild. While the cauliflower is roasting, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the onion and carrot, stirring, until softened, 5 minutes. Add another drizzle of olive oil, the Bengal curry paste (see ingredients), 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 vegetable stock powder, stir to dissolve, then bring to the boil. Cover with a lid and reduce the heat to medium-low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

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

Divide the roast cauliflower biryani between bowls and top with the Greek-style yoghurt. Sprinkle with the reserved coriander to serve.