Lentil and apricot pilaf with spiced cauliflower

This is one of those recipes that can be readily adapted to suit all tastes since both the cauli and the chicken alternative are served in addition to the pilaf. It makes a complete and fulfilling meal, plus any leftovers are ideal for a packed lunch the next day, served at room temperature rather than refrigerator-cold. I also have to mention that cauliflower takes on a new lease of life when coated in spices and roasted until it’s just tender but still retains a bit of crunch.