1. Preheat oven to 375°F (190°C). 2. Steam 200g cauliflower florets until very tender, about 10 minutes. 3. Transfer cauliflower to a food processor. Add 30g Greek yogurt, 5g Parmesan cheese, a pinch of salt, and a pinch of black pepper. Process until smooth. 4. Heat 5ml olive oil in a skillet over medium heat. 5. Add 50g diced onion, 50g diced carrot, and 30g diced celery. Cook until softened, about 5 minutes. 6. Add 3g minced garlic and cook for 30 seconds. 7. Add 15g tomato paste and cook for 1 minute. 8. Add 100g cooked lentils, 60ml vegetable broth, 1g chopped thyme, 1g chopped rosemary, a pinch of salt, and 1g black pepper. Simmer for 5 minutes. 9. Transfer the lentil mixture to a small baking dish. 10. Top with the cauliflower puree and sprinkle with remaining 5g Parmesan cheese. 11. Bake for 20-25 minutes until golden and bubbly.