Preheat oven to 180°C (Gas Mark 4, 350°F). Spread out the cauliflower florets on a baking tray. Mix together all the rest of the cauliflower ingredients and pour over the cauliflower in the tray. Toss to coat the cauliflower in the spices and cook in the oven for 30 minutes, or until lightly charred and fragrant. Leave to cool.


While the cauliflower is cooking, mix together the lentils with the garlic, lemon juice, spring onions and season to taste. Set aside.


In a small bowl, mix the coconut yogurt, cucumber, spring onions, salt, sugar and lemon juice.


When the cauliflower is cool, begin to layer up the jar with the kale, the lentil salad, some roasted cauliflower and some coconut raitha. Top with some fresh coriander.


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