Lentil stew with roasted cauliflower

Ingredients

• 300 g cauliflower (wash, cut into small florets)
• 140 g brown lentils (soak in plenty of water overnight)
• 120 g carrots (peel, quarter and cut into 1 cm pieces)
• 900 ml vegetable stock, lightly salted
• 4 tbsp of peanut oil (or vegetable oil)
• 2 tbsp almond flour (or cornflour)
• 1 tbsp. soy sauce
• 180 g carrots (peel, coarsely grated)
• 1 tbsp curry powder
• 1 tsp cumin
• ½ tsp turmeric powder
• 1 pinch of Saffron (optional)
• 2 tbsp of finely chopped parsley
• salt and pepper