Heat the oven to 200°C fan / 425°F.

Add the cauliflower, shallots and lentils to a large tray with 1 tsp turmeric, 1 tbsp olive oil, a generous pinch of salt and lots of black pepper, toss well and spread into an even layer.

Slice the very top off ½ bulb of garlic, wrap it tightly in foil and tuck it onto the tray.

Roast for 20–25 minutes, stirring once, until everything is golden and crisp.

Warm 1 tbsp olive oil in a saucepan over a low heat.

Add the cashews, lemon rind, cloves, cardamom pods, cinnamon stick and bay leaves and cook for 4–5 minutes, stirring often, until lightly golden and fragrant.

Stir in the rice, then pour in 375ml water and ½ tsp salt.

Bring to the boil, then cover, reduce the heat and simmer for 25–30 minutes, until all the water has been absorbed.

Squeeze the roasted garlic cloves into a small bowl and whisk with the lemon juice, maple syrup, 2 tbsp olive oil, ½ tsp turmeric, salt and black pepper to make the dressing.

Fluff the rice, tip into a serving bowl, then stir through the roasted cauliflower mixture, half the coriander and half the dressing.

Finish with a pinch of sea salt flakes, scatter over the remaining coriander and serve with the rest of the dressing on the side.