Heat the oven to 220C/200C fan/gas 7. Put half of the oil, the harissa paste (or tomato pesto) in a small bowl with a pinch of salt and mix. Tip the cauliflower florets onto a baking tray and drizzle over the harissa mixture. Using your hands, toss to coat well and roast in the oven for 30-35 minutes, stirring halfway, until deep golden brown and tender.

To make the rice, heat the remaining oil in a pan over a medium heat and add the cumin seeds. Once they start to pop, stir in the onion and chopped chilli and cook for 6-8 mins until lightly golden. Add the garlic, chilli powder and turmeric, cooking for 2 mins before adding the chopped coriander, cooked rice, roasted cauliflower and season with salt.

Mix it all well and cook on a high heat for a minute. Serve with a sprinkle of coriander leaves and a wedge of lime to squeeze over and some coconut yoghurt, if you like.