Preheat your oven to 180°C/356°F.

Cut your cauliflower florets in half and place on a baking tray. Drizzle olive oil over the cauliflower and season with all of the turmeric, 1 Tbsp of your paprika, 1 Tbsp of cumin, ½ Tbsp of chilli flakes, a pinch of salt and a good crack of black pepper. Mix the cauliflower to coat in the seasoning and whack in the oven for 20 minutes or until crispy and golden.

Time for that spicy stew. Finely dice your onion and carrot. Heat a drizzle of olive oil in a large saucepan on medium heat and add the onion and carrot. Cook for 3 minutes, stirring often.

Mince the remaining cloves of garlic and add them to the pan with the rest of the chilli flakes, a pinch of salt and a few grinds of pepper. Give it a stir before adding the remaining cumin and paprika. Coat the veg in the spices, add the tomato purée and lentils and give it all a mix. Pour the stock into the pan and leave to simmer for 20 minutes, stirring occasionally.