Wash the cauliflower. Shake and drain to dry the cauliflower a little but a little moisture is good as it will help the spice blend adhere. Chop the cauliflower into medium sized florets. Lay out on a baking pan.Any little bits that break off just add to the pan.Sprinkle 2 tsp ras el hanout spice blend over and stir. Sprinkle a little salt and pepper over.
Roast for 25 minutes until just soft, but still got a nice bite, and tinged golden. If desired turn the cauliflower half way through cooking but its not essential.Set aside until required.
Cook the stew while the cauliflower is roasting:
Pour 125ml/ half a cup of the vegetable stock into your pan. Add the onions, carrots, celery, and garlic.Bring to a simmer, pop a lid on your pan and cook for about 5 minutes.
Add the passata, chopped tomatoes, red split lentils, rest of the vegetable stock, ras al hanout, cinnamon and cayenne.Add a sprinkle of salt and some black pepper.Stir.Bring to a simmer and cook for 15 minutes.(While stew is cooking prepare any sides you may have planned)
Pour and scrape all the cashew cream into the stew.
Add the cauliflower leaves and chickpeas and simmer for 10 minutes. After 5 minutes add the roast cauliflower. Either mix the cauliflower through or just drop it in.
Check the seasoning. The sauce may look slightly thin but it will thicken up as it cools.
Optional extras/garnishes: handful of chopped coriander, wedge of lemon or lime, small handful of toasted almond flakes or chopped cashews, couscous prepared to packet instructions, hummus either shop bought or homemade, crusty bread or flatbreads.
Serve with a garnish of coriander, perhaps a squeeze of lemon or lime juice, and a scattering of toasted almond flakes or chopped cashews.. A dollop of hummus is also tasty. As is a serving of couscous or a wedge of chunky bread.