Heat your oven to 220C/200C Fan.

Cut the cauliflower into medium florets (roughly chop the stalk), toss on a large roasting tray with the turmeric, smoked paprika, 1.5 tbsp oil and some seasoning then spread into a roughly single layer to roast evenly. Set aside.

Rinse the rice thoroughly in a bowl of cold water until the water turns clear, drain and tip into a small roasting tin. Pour over 400ml cold water, stir in the saffron fronds, cinnamon stick and a big pinch of salt. Cut the butter into cubes and dot amongst the rice then cover the tin tightly with foil.

Put both the rice and cauliflower into the oven for 25 minutes, until the cauliflower is tender and a little caramelised and the rice fluffy and cooked through. Leave both to cool.

Meanwhile, finely slice the onions, scrape into a frying pan along with the remaining 2 tbsp olive oil and a pinch of salt. Cook over a low-medium heat, stirring occasionally until soft and collapsed - around 20 minutes. Once soft, you’re going to turn up the heat and cook, stirring regularly for a further 10 minutes until caramelised.

For the green tahini dressing, add the tahini, half the herbs (stalks and all), the zest and juice of the lemon and 50ml water to a blender or food processor and blitz until a smooth drizzling consistency, it may needs a splash more water. Season to taste with salt and pepper and if you like more acidity a splash of vinegar too.

All of this can be done in advance and kept in the fridge, just bring out to room temp before serving - the tahini dressing will set up a bit in the fridge, so stir through a splash of water to loosen.