- Preheat a griddle pan over a high heat.
- Toss the cauliflower florets with 1 tablespoon of the olive oil, the cumin, coriander and cinnamon. Season lightly with salt and pepper.
- Char the cauliflower for a few minutes on each side until deeply golden and tender. Set aside.
- Meanwhile, heat the remaining olive oil in a casserole dish or large saucepan over a medium heat.
- Add the red onion, carrot and celery and cook for 5–6 minutes until softened.
- Pour in 300ml of the vegetable stock and simmer until the vegetables are tender.
- Stir through the Merchant Gourmet Black Dhal and spring greens and cook for 5 minutes.
- Add the spinach and cover with a lid until wilted.
- Pour in the remaining stock until you reach your preferred consistency. For a creamier soup, stir through a splash of coconut milk.
- Taste and season with salt and black pepper.
- Ladle into bowls and top with the charred cauliflower and fresh herbs before serving.
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