4garlic clovessquashed with the flat side of a knife, but with skins left on
2tbsprapeseed or groundnut oil
4tbspdairy-free yoghurt(soya or coconut)
1red chillifinely chopped
Preheat the oven to 180°C / 350°F / Gas Mark 4. Place the cauliflower florets, sliced onion and squashed garlic cloves on a large baking tray. Drizzle over the oil and sprinkle with the cumin and garam masala. Toss until everything is fully and evenly coated. Roast for 30 minutes.
Meanwhile, bring a large saucepan of water to the boil and add the lentils. Simmer for 20 minutes then drain and set aside in a small bowl.
When the cauliflower has roasted, remove from the oven. Find the garlic cloves, and pop them out of their papery skins. Pick out a few small cauliflower florets per person as a garnish and set aside. Tip the remaining cauliflower, onion and garlic into the large saucepan and add the vegetable stock. Simmer for 5 minutes.
Using a hand/stick blender, purée the soup until smooth. Taste and adjust seasoning as necessary. Add the puy lentils and return to a gentle simmer for 2-3 minutes.
To serve, pour into bowls and top with a dollop of yoghurt and sprinkle of chilli and lemon zest.