Thinly slice the red onion and place in a small bowl. Add the juice of the lemon, season with a good pinch of salt and scrunch with your hand to quick pickle.

Heat your oven to 220°C/ fan 200°C.

Cut the cauliflower into florets.

In a large bowl, combine the ground cumin, ground coriander, ground turmeric, ground cinnamon, garam masala and Kashmiri chilli powder with a generous pinch of salt and pepper and glug of extra-virgin olive oil.

Add the cauliflower florets and toss to coat. Transfer to a roasting tin and roast for 25-30 mins, or until cooked through but with a slight bite.

Meanwhile, slice the red onion, garlic and ginger and crush the cardamom pods.

Heat a splash of olive oil in a saucepan over medium heat. Add sliced red onion, season with salt and cook until softened.

Add the garlic and ginger and cook for 1 minute, then add the crushed cardamom pods, ground cumin, ground coriander, ground turmeric, Kashmiri chilli powder and ground clove and cook for another minute.

Transfer to a food processor and add the blanched almonds, coconut milk and a splash of water. Season with salt and pepper, to taste, and blitz until smooth.

Combine the Greek yoghurt and Kashmiri chilli powder with a pinch of salt and pepper.

Spread the yoghurt on the base of a platter. Top with the cauliflower and drizzle lots and lots of that curry sauce on top. Finish with the quick-pickled onions, flaked almonds and fresh coriander then serve with the perfect side, a cold Good Earth Kombucha – enjoy!