1 large cauliflower (approximately 550g/1lb 4oz), outer leaves and stalk removed, separated into equal-sized florets
pinch chilli flakes (optional)
1 garlic clove
2 tbsp lemon juice
handful finely chopped fresh flatleaf parsley
1 large red pepper, preferably Romano, stalk and seeds removed, cut lengthways into quarters
350g/12oz Puy lentils, soaked overnight
1 bay leaf
sea salt and freshly ground black pepper
70²µ/2½´Ç³ú cashews, soaked for 4-6 hours
2 tsp coconut oil or ghee
1 tsp ground cumin
1 tbsp extra virgin olive oil
3 tbsp extra virgin olive oil
pinch sea salt flakes, or to taste