Pour 800 ml of water into a medium saucepan and add the fresh mint springs, the thinly sliced ginger and 2 tsp salt. Bring to a boil, then add the cauliflower and blanch for 2 - 3 minutes, until just cooked but still retaining a bite. Drain and set aside. The mint and ginger can be discarded.

Place the cucumbers in a food processor with the grated ginger, garlic, yoghurt, lemon juice, 1 tsp salt and 1/2 tsp white pepper. Blitz until smooth, then chill in the fridge for at least an hour.

Heat the oil in a small saucepan on a medium heat and add the almonds. Cook for 3 - 4 minutes, stirring often, until the almond are a light golden brown. Transfer to a separate bowl and stir through the dried mint. Add a pinch of salt and set aside to cool.