1. Preheat the oven to 200°C, fan 180°C, gas 6. Tumble the cauliflower florets into a large roasting tray and scatter over 1 teaspoon of the cumin and all of the turmeric and chilli flakes for punch. Drizzle with 1 tablespoon of the oil and stir to coat. Roast for 35-40 minutes, or until the cauliflower is soft and starting to char.
2. Cook the brown rice according to pack instructions. Meanwhile, heat another 1 tablespoon of oil in a large frying pan and fry two-thirds of the onions over a low heat for 15 minutes, until soft and caramelised. Add the remaining cumin and continue to cook for a few more minutes. When the onions are soft and sticky, stir through the drained lentils and cooked rice to add bulk.
3. Meanwhile, heat the remaining 2 tablespoons of oil in a small pan over a high heat. Fry the remaining onions for 8-10 minutes, until very crispy.
4. When the cauliflower is cooked, toss it through the rice and lentils and top with the crispy fried onions for crunch. Stir the cucumber and mint through the yogurt and season with black pepper. Serve with the mujadarra.