Preheat the oven to 200°C fan/220°C/gas 7. Mix the red onions and half the lemon juice together, then tip into a lidded casserole dish or medium roasting tin along with the cauliflower, cauliflower leaves, butter, ginger, garlic, oil, whole spices and sea salt flakes. Mix well, then transfer to the oven to roast (lid off) for 20 minutes.

After 20 minutes, take the dish out of the oven, and whack the heat up to 210°C fan/230°C/gas 8. Stir the rinsed rice and peas through the cauliflower mixture, then pour over the stock. Use a wooden spoon to make sure all the rice is submerged in the stock, then scatter over the flaked almonds. Cover with a lid or very tightly with a double layer of foil and return to the oven for 30 minutes. Your oven must be at the correct temperature and the dish needs to be very tightly covered for the rice to cook through in 30 minutes.

Once cooked, let the dish sit, covered, for 5 minutes before fluffing through with a fork. Squeeze over the remaining lemon juice to taste, adjust the salt as needed and serve hot.

LEFTOVERS: This keeps well in the fridge for up to 2 days, covered. Reheat thoroughly in the microwave before serving.