• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1/2-inch-thick pieces (halve lengthwise first if carrots are on the larger side). Cut cauliflower into bite-size pieces. Peel and mince or grate garlic; reserve a pinch in a small bowl (you’ll use it in Step 5).

• Toss carrots and cauliflower on a baking sheet with a large drizzle of oil, Tunisian Spice Blend, a big pinch of salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

• Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add remaining garlic; cook, stirring, until fragrant, 30 seconds. • Stir in rice, 3/4 cup water (11/2 cups for 4 servings), stock concentrate, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, mince cilantro. Zest and quarter lemon. Mince jalapeño, removing ribs and seeds for less heat.

• To bowl with reserved garlic, add cilantro, 2 TBSP olive oil (3 TBSP for 4 servings), salt, and pepper. Add a squeeze of lemon juice and as much jalapeño as you like. Set chermoula aside. • In a second small bowl, whisk together tahini, juice from half a lemon, 1 TBSP olive oil, and 1/4 tsp sugar (for 4, use juice from a whole lemon, 2 TBSP olive oil, and 1/2 tsp sugar). Add water 1 TBSP at a time until sauce reaches a drizzling consistency. (TIP: Tahini will thicken at first as you add water but will then thin out again. We used 2 TBSP water for 2 servings, 3 TBSP for 4 servings.) Season tahini sauce with salt and pepper.

• Heat a drizzle of oil in a large pan over high heat. Add tomatoes and cook, undisturbed, until lightly charred, 1-2 minutes. • Stir tomatoes; cook, stirring occasionally, until tender, 1-2 minutes more. Season with salt and pepper.

• Fluff rice with a fork; stir in half the lemon zest and a drizzle of olive oil. Season with salt and pepper. • Divide rice between bowls; top with roasted veggies and charred tomatoes. Drizzle with chermoula and tahini sauce. Garnish with almonds and remaining lemon zest. Serve with any remaining lemon wedges on the side.