1 whole cauliflower (about 750g/1lb 10oz), cut into medium-sized florets, stalks sliced and leaves retained
1 tsp red chilli flakes
1 small lemon, juice only, plus extra for squeezing
50g/1戮oz fresh flatleaf parsley, finely chopped
handful pomegranate seeds
400g tin green lentils, drained and rinsed
2 tbsp tahini
1 heaped tsp cumin seeds
2 tbsp extra virgin olive oil
1 tbsp olive oil
salt, to taste
陆 tsp ground turmeric
350g/12oz Greek-style yoghurt
flatbreads or pitta breads, to serve