Step 1 Preheat oven to 200°C. Line a large baking tray with baking paper. Toss cauliflower florets with olive oil in a large bowl. Place florets on prepared tray in a single layer and transfer to oven. Roast cauliflower, turning once, for 30–35 minutes, or until florets are tender and edges turn golden brown.
Step 2 Meanwhile, cook brown rice according to packet instructions. Add frozen peas to saucepan for last 30 seconds of rice cooking time, then remove pan from heat. Drain rice and peas; set aside.
Step 3 Combine chicken tenderloins, yoghurt, ginger, coriander stems, garam masala and turmeric in a large bowl. Place bowl in fridge; leave to marinate for 15 minutes to 1 hour, if time permits.
Step 4 Spray or grease barbecue with olive oil and increase heat to high. Remove marinated chicken from fridge and grill for 2–3 minutes per side, or until cooked through.
Step 5 Remove cauliflower from oven and place in a large bowl with reserved cooked rice and peas. Stir lemon zest and lemon juice through cauliflower mixture.
Step 6 Arrange cauliflower rice on a large serving platter and top with tandoori chicken. Scatter chicken with currants, flaked almonds and coriander leaves, and serve.