Heat the oven to 180C. Place the cauliflower steaks and any remaining florets into a large roasting tin and sprinkle over the olive oil.
Roast the cauliflower for 15 minutes and then remove from the oven and scatter over the turmeric and garlic. Return to the oven for a further 15 minutes or until they start to brown.
Meanwhile heat the coconut oil in a large saucepan and gently fry the onion and chilli for 5 minutes.
Add the cumin, garlic and curry powder and cook for a further 2 minutes before stirring in the lentils, followed by the coconut milk and stock. Cover the pan and gently cook for 15 minutes or until the lentils are soft.
In the meantime, place the tomatoes in a roasting tin and place in the oven with a drizzle of olive oil for 15 minutes.
Add the spinach to the lentils together with the coriander and cook until the spinach has wilted. Season.
Serve the cauliflower onto a large serving dish and top it with the dhal, flaked almonds, tomatoes, and some freshly chopped coriander.