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Preheat the oven to 200°C fan / 425°F.
Cook the brown rice as per the packet instructions.
Add the cauliflower, cherry tomatoes and red onion to a large baking tray and rub the rose harissa paste all over the veggies. Then roast for 15 minutes.
Scatter the lentils on the baking tray over the veggies and roast everything for a further 5-10 minutes or until the cauliflower is charred and the tomatoes are soft.
Meanwhile, add the silken tofu, juice from one of the lemons, the garlic, 2 tablespoons of olive oil and generous pinches of salt and pepper to a bowl. Whisk until smooth.
To serve, spoon a quarter of the tofu dressing onto each plate, then top with rice, followed by the veg and lentil mixture.
Finish with a sprinkling of mint leaves and spring onion. Then squeeze the juice of the remaining lemon over each serving and garnish with a pinch of extra salt.