Preheat a grill pan over medium heat with a drizzle of olive oil.
Process the cauliflower florets in a food processor until you have a cous cous like texture.
Put the sliced augergine/eggplant in the grill pan and grill for 4-5 minutes on each side, until softened and grill marks start to show. Repeat with the remaining slices.
Meanwhile the aubergine/eggplat is grilling preaheat a nonstick pan over medium heat with the sesame oil.
Add cauliflower rice, lemon juice, ground cumin, cinnamon, ground turmeric, chili (if using), salt and raisins to the pan and let it fry for just a few minutes until warm and a little browned.
Meanwhile slice and shred the carrot, beetroot and red bell pepper.
When the aubergine/eggplats are ready put them on a cutting board.
Add the cauliflower cous cous spread on one of the aubergine strips, put some shredded beetroot, carrot and red bell pepper on top and roll them p starting from the narrow part.
Repeat until att aubergine slices are done.