Heat the oven to 220°C (200°C fan, gas mark 7). Slide a large baking tray in while it warms — a hot tray gives the cauliflower a head start on browning.

Toss the cauliflower. In a large bowl, combine the florets with 2 tablespoons of the olive oil, the cumin, smoked paprika, ground coriander, salt and pepper. Every floret should wear a light, even coat of rust-coloured spice.

Roast for 22–25 minutes. Spread the cauliflower in a single layer on the hot tray. You want to hear a faint sizzle as it hits the metal. Turn the florets once at the halfway mark; they're ready when the edges are deep brown and a knife slides through a stem with no resistance.

Make the dressing. While the cauliflower roasts, whisk the tahini, lemon juice, grated garlic and remaining tablespoon of olive oil in a small bowl. It will seize up and look split — this is normal. Add warm water a tablespoon at a time, whisking, until it turns pale, glossy and pourable, like double cream.

Warm the lentils. Tip the drained lentils into a small pan with a splash of water over medium heat for 2–3 minutes, just until steamy. Season with a pinch of salt. Warm lentils absorb dressing far better than cold ones.

Wilt the greens. Drop the spinach or kale into the same pan for the final minute, stirring until just collapsed and bright green. Kale needs an extra minute and a splash more water.

Build the bowls. Spoon the lentils and greens into wide bowls, pile the roasted cauliflower on top, and scatter over the sliced red onion and parsley. The raw onion should look crisp and pink against the dark cauliflower.

Finish and serve. Drizzle the tahini dressing generously over each bowl. Taste one spoonful before serving — it should hit salty, tangy and faintly smoky all at once. Adjust with a squeeze of lemon or a pinch of salt if it tastes flat.