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Preheat oven to 200°C fan. Toss the cauliflower and red onion in the olive oil in your glass dish and roast 20 minutes, until the edges char.
Take the dish out. Stir the tikka paste, cumin and crushed garlic through the hot veg — 30 seconds of coating wakes the spices up.
Add the chopped tomatoes, stock, chickpeas and rinsed lentils. Give it a good stir so the lentils are submerged. Cover tightly with foil.
Back in at 200°C fan for 25 minutes, until the lentils are soft and have drunk up most of the liquid. Check them — if it's looking tight before they're done, stir a splash more stock through and give it another few minutes. Don't put the top on until the lentils are properly soft.
Foil off. Whisk the Greek yoghurt, egg and cheddar, then spread over the top.
Drop the oven to 180°C fan and bake 25–30 minutes, until golden and bubbling.
Scatter pomegranate and coriander.
Then drizzle over the mint yoghurt.