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 cauliflower to size so it cooks in time.

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

While the cauliflower is roasting, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the onion and carrot and cook, stirring, until softened, 5 minutes. Add another drizzle of olive oil, the Bengal curry paste, 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 the stock, 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 coriander (reserve some for garnish!) and roasted almonds. When the rice is done, stir through the coriander, almonds and roasted cauliflower.

Divide the roasted cauliflower biryani between bowls and top with the yoghurt. Sprinkle with the reserved coriander.