Preheat the oven and season the cauliflower and chickpeas

• Preheat the oven to 220 °C and line or lightly oil two baking trays.
• Toss the cauliflower florets and chickpeas with the avocado oil, grated garlic, thyme, ground coriander and ground cumin.
• Season generously with salt and black pepper and spread in a single, uncrowded layer so the vegetables have room to caramelize.

Roast the cauliflower and chickpeas

• Roast until deeply golden and crisp at the edges, stirring once halfway through.

Roast the mushrooms and shallot

• Toss the shiitake and oyster mushrooms with the sliced shallot and a little more oil, keeping them spread out so they release their moisture.
• Season with salt and pepper and roast until the edges are crispy and browned.

Make the yogurt sauce

• Whisk the plant-based yogurt with the grated garlic, white wine vinegar, lime juice and zest.
• Stir in the chopped cilantro and mint and season with kosher salt.

Combine and finish

• Combine the roasted cauliflower, chickpeas, mushrooms and shallot in one pan.
• Scatter over the sesame seeds, minced cilantro and torn mint and squeeze over the lime.
• Serve over the cooked grain, drowned in the yogurt sauce.