1. Heat the olive oil in a soup pot over medium heat. Add the onion and carrots and sauté until the carrots have softened a little, about 5 minutes. Stir in the garlic, ginger and spices and cook for 1 minute. Add the lentils and stock, loosely cover pot and simmer for about 30 minutes, stirring occasionally, until lentils are tender. Stir in the tomato and cook for 10 minutes more. Season to taste and spice up with hot sauce, if desired. For a smoother soup, you can puree it with an immersion blender, but do not strain it.
  2. For the cauliflower, heat the olive oil in a sauté pan over medium high heat. Add the cauliflower florets and a dash of salt & pepper. Toss the cauliflower occasionally, but let brown a little bit, cooking for about 4 minutes. Add the water and hot sauce and cover pan immediately. Boil for 4 minutes, then uncover and cook until water evaporates. Adjust seasoning and serve warm on soup.