Heat the oven to 220C/200C fan/gas 7.
Place the cauliflower florets into a bowl and coat with a good helping of Frylight and the ground cumin. Bash the bowl about ensuring the cauliflower is well coated with everything. Place the florets onto a non-stick baking tray and into the oven for 15 minutes.
Meanwhile in a large pan add ¼ of the stock and bring to the boil. Add onion, celery, garlic, Lime Juice and mustard powder. Cover with a lid and simmer for 10 minutes.
Remove the cauliflower from the oven and set aside a few small florets for garnishing later. Add the rest to the pan along with the rest of the stock. Cover with a lid and allow to simmer for 10 - 15 minutes until the cauliflower is tender.
Using a hand blender or food processor blend everything until smooth. Pop back into the pan and over a low heat gradually stir in the yoghurt. Add salt and pepper to taste.
Serve with a garnish of roasted florets and a drizzle of extra yoghurt.