Step 1

Heat the oven to 190°C/170°C fan/gas Give the cauliflower florets a wash and, while still wet, arrange them in a baking tray. Scatter over the sumac, cumin seeds and some salt and pepper, then toss to coat – the water will help the spices stick and will steam the cauliflower a little as it cooks. Cook in the oven for 30-40 minutes; keep an eye on the florets and shuffle them around in the tray every now and then so they cook evenly.

Step 2

Meanwhile, start the dhal. Fry the onion in a saucepan with a little water over a medium heat for about 8 minutes until soft and translucent. Be careful that it doesn’t get too dry – splash in a little water if needed. Add the ginger, chilli and the dry spices. Stir for about 30 seconds, then add the lentils. Stir to coat in the spice mix, then pour in 450ml water, along with the almond milk. Bring to a bubble, then simmer for about 30 minutes until the lentils are soft and the liquid has reduced.

Step 3

When the lentils are cooked, stir in the spinach. Let the leaves wilt for a minute, but don’t overcook as spinach can turn a bit slimy. Serve the dhal with a squeeze of lemon juice, with the roasted cauliflower on top.