Turn your oven to 250C (480F). Chop cauliflower into bite sized little trees and place in a large roasting tray. Slice each chicken thigh into 4 strips and add to the tray.

Combine spices and 4 tablespoons olive oil in a small bowl with a very generous pinch of salt. Drizzle spiced oil over the cauli and chicken and toss well until the oil has coated everything. I find clean fingers the best tool for this job.

Pop the uncovered tray in the oven. Set your timer for 20 minutes.

After 20 minutes, check the cauliflower and chicken. If the cauliflower and chicken are cooked through and well browned, remove from the oven. If they’re not quite done, stir and cook for another 5 minutes or so. If in doubt give them more time.

When the cauliflower is well browned and the chicken is no longer pink in the middle, divide chicken + cauli between two plates. Top with coriander leaves, cashews and the yoghurt.