In a pan, add raisins and rice along with water and the stock cube, and prepare the rice according to the package. Boil the cauliflower florets for 10 minutes.
Chop the onion and crush the garlic. Heat some oil in a saucepan, and fry the chopped onion, red pepper and garlic for 5 minutes. Meanwhile, rinse the chickpeas and add them to the onion and garlic.
Drain the cauliflower, and add to the chickpeas. Add the garam masala, and season with salt and pepper if necessary. Meanwhile, fry the garlic Kiev for 8 minutes.
Serve the rice with the cauliflower and garlic Kiev on plates, and garnish with the almond flakes.