Trim the base and leaves off the cauliflower and cut it into small florets. Slice the stalk into small pieces. Pour 2 tbsp oil into a large pan or casserole dish and warm to a medium-high heat. Slide in the cauliflower and add a good pinch of salt and pepper. Fry the cauliflower for 6-8 mins, stirring often, till golden. Stir in 1 tsp tikka spice blend (keep the rest for later) and cook for 2 mins more. Lift the cauliflower out of the pan onto a plate.

While the cauliflower is cooking, peel and thinly slice the onions. Peel and finely grate the garlic, ginger and turmeric (see our tip for turmeric prep). Strip the kale leaves off their stalks and finely shred them. Fill your kettle and boil it.

Pour 1 tbsp oil into the empty cauliflower pan and pop it back on a medium heat. Slide in the onions with a pinch of salt and pepper. Cook for 6-8 mins, stirring often, till the onions start to soften and pick up a little colour.

Roughly chop the tomatoes. When the onions are browned, add the tomatoes to the pan along with the garlic, ginger, turmeric and 1 tsp tikka spice blend. Stir and cook for a further 2 mins.

Tip the rice into the pan and stir in the kale and cauliflower. Crumble in the stock cube. Top up with 1 ltr boiling water, bring to the boil, then cover the pan with a lid and simmer for 20 mins, till the rice is tender.

Fluff up the tikka cauliflower rice with a fork and squeeze in a little lemon juice. Taste and add more salt, pepper or lemon juice if needed and serve.