Baked aloo gobi with flatbreads

Name: Baked aloo gobi with flatbreads
Ingredients: 1 large cauliflower, left whole; 4 tbsp coconut oil; 2.5cm/1in piece fresh root ginger, peeled and grated; 4 green chillies, finely chopped and seeds removed; 4 garlic cloves, crushed; 1 tbsp black mustard seeds; 2 tsp ground turmeric; 400ml tin coconut milk; 1 unwaxed lemon, halved; 600g/1lb 5oz potatoes, scrubbed, skin left on and cut into 2cm/¾in pieces; salt and freshly ground black pepper; 50g/1¾oz Greek-style yoghurt (or a thick dairy-free alternative), to serve; 25g/1oz blanched almonds, to serve; coriander leaves, to serve; 200g/7oz plain flour, plus extra for dusting; 1 tsp baking powder; 200g/7oz Greek-style yoghurt or 150ml/5fl oz warm water