For the cashew dukkah
For the green raisin chimmi
Cut the cauliflower in half and steam until just cooked.
Heat a charcoal barbecue grill to a medium heat.
Place the cauliflower on the grill and char until just soft. Remove from the heat and season with the salt.
To make the cashew dukkah, toast the cumin seeds and sesame seeds separately.
Pulse the cashews in a food processor.
Mix the cumin seeds and sesame seeds together and then grind half of the mixture in a spice grinder.
Combine the whole seeds with the ground seeds and mix with the cashew nuts. Season with the salt and store in an airtight container.
Rehydrate the raisins by placing them in a bowl, covering with boiling water and allowing them to stand for a few minutes. Then roughly chop them.
Finely chop the coriander, parsley and garlic. Mix in the vinegar, olive oil, chilli and lemon juice and season with salt.
To serve, put the yoghurt and cauliflower on a plate, dress with the cashew dukkah and green raisin chimmi then top with the coriander leaves and jalapeño slices.