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Preheat the oven to 200ºC, gas mark 6. Toss the cauliflower florets with 1 tbsp coconut oil plus the onion, garlic, chilli flakes and coriander seeds. Season, arrange in a roasting tin, then cook for 25-30 minutes, turning occasionally, until the cauliflower is golden and tender.
Meanwhile, heat the remaining 1 tbsp oil in a pan over a medium heat, then add the ginger and turmeric. Cook for 1 minute, then add the lentils, stock and 100ml water. Bring to the boil and simmer for 20 minutes, adding the garam masala during the last 5 minutes, until the lentils are tender and the liquid reduced. Add more water if the mixture becomes too thick.
Stir together the yogurt alternative, lemon juice and fresh coriander and season to taste. Check the dhal and season if necessary. To serve, spoon the dal onto warm serving dishes and top with the roasted cauliflower and a spoonful of yogurt. Serve alone or with steamed basmati rice or warm naan.