1Preheat oven to 400°F (200°C). Toss cauliflower florets with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and lightly charred. Set aside.

2While cauliflower roasts, heat the remaining 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add diced red onion and sauté until softened, about 5-7 minutes.

3Add minced garlic and grated ginger to the pot and cook for another minute until fragrant. Stir in the harissa paste, tomato paste, cumin, coriander, and turmeric. Cook for 2 minutes, stirring constantly.

4Add the rinsed beluga lentils and basmati rice to the pot, stirring to coat them with the spice mixture. Pour in the vegetable broth, scraping any bits from the bottom of the pot.

5Bring the mixture to a boil, then reduce heat to low, cover tightly, and simmer for 25-30 minutes, or until the lentils and rice are tender and most of the liquid has been absorbed. Do not stir during cooking.

6Remove from heat and let it rest, covered, for 10 minutes. Fluff the pilaf gently with a fork. Fold in the roasted cauliflower florets, chopped fresh cilantro, and lemon juice.

7Serve warm, garnished with toasted slivered almonds and a dollop of plain Greek yogurt, if desired.