Crumble the stock cube into the oil and mash with the back of a teaspoon to form a thin paste then stir in the garlic granules and some black pepper. Toss the cauliflower in the oil then spread out on one large or 2 medium sized baking trays lined with baking paper.
Roast in the oven for 25-30 minutes until soft and charred at the edges.
Meanwhile steam the broccoli, mange tout and sugar snaps for 3-4 minutes and squeeze over the lemon juice.
Mix the yogurt, sriracha and some black pepper and serve alongside the cauliflower and veg and garnish with the spring onions and almonds.
