Preheat the oven to 190 degrees Celsius.
Lightly grease a pyrex or glass baking dish.
Place the cauliflower, half the ginger, half the lemon zest, seasoning and half the coconut cream in a food processor. Remove and stir through 50 grams of almond meal. Remove from the processor into a bowl.
Place the carrots, half the ginger, half the lemon zest, seasoning and half the coconut cream in a food processor. Remove and stir through 50 grams of almond meal and chopped coriander. Remove from the food processor into another bowl.
Dot a layer of the carrot mixture across the base of the dish then a layer of cauliflower. Continue layering the mixture until you've used it all up.
Cover with foil and bake for 15 minutes. Remove the foil and bake for a further 20 minutes
Remove from the oven and serve with steamed greens and peanut sauce (see recipe list).