Heat your oven to 200°C/Fan 180°C/Gas 6. Chop the cauliflower into bite-sized chunks. Save the leaves. Toss the cauliflower florets with 1 tbsp oil, a pinch of cayenne pepper (it's spicy, so use as much or as little as you prefer) and a pinch of salt. Place in a roasting tin and slide into the oven for 15 mins.

While the cauliflower is roasting, pop the quinoa in a sieve and rinse well under cold water. Set aside. Peel and finely chop the onion. Peel and grate the garlic, ginger and turmeric (best to grate the turmeric onto a plate, as it can stain, and wear an apron to protect your clothes). Use the back of a knife, crush the cardamom pods to open them.

When the cauli has roasted for 15 mins, add the cauliflower leaves and turn everything to mix. Slide back into the oven for 10-15 mins, till the cauliflower florets are tender and golden at the edges, and the leaves crispy.

While the cauli finishes roasting, place a large pan on the heat for a couple of mins, then drizzle in 1 tbsp olive oil. Add the onion and cook for 5 mins. Then add the garlic, ginger, turmeric, 1 tsp curry powder and the cardamom pods. Cook for 1 min, stirring constantly.

Pour in the coconut milk and 200ml boiling water. Add the quinoa and raisins. Bring to a bubble, then pop on a lid. Simmer on a low heat for 12-15 mins, till the quinoa is tender and the liquid has been absorbed. Stir every now and then. Remove from the heat and leave to rest for a couple of mins.

Stir the spinach through the quinoa. Zest in the lemon and add the juice from one half. Taste and add salt and pepper if you think it needs it. Spoon the quinoa into warm bowls and top with the roast cauliflower florets and leaves. Serve with lemon wedges for squeezing and a pinch more cayenne, to taste.