Place almonds into mixing bowl and chop2 sec/speed 6. Place in a bowl and set aside.
Place coriander, ½ of the red onion and 1 of the garlic cloves into mixing bowl and chop3 sec/speed 7. Scrape down sides of mixing bowl with spatula.
Add salt, pepper, ginger, cinnamon, paprika, oil and 1 teaspoon of the cumin and combine5 sec/speed 5. Place in a large bowl, then place bowl onto mixing bowl lid and weigh chicken into it. Combine well to coat, then set aside.
Line Varoma dish with a piece of wet, well wrung baking paper and set aside.
Place cauliflower into mixing bowl and chop3-5 sec/Reverse/speed 5or until evenly chopped. Place in prepared Varoma dish.
Place remaining ½ red onion and 2 garlic cloves into mixing bowl and chop3 sec/speed 5. Scrape down sides of mixing bowl with spatula.
Add butter and remaining cumin and cook2 min/100°C/speed 1. Place in Varoma dish with cauliflower and stir through. Rinse mixing bowl.
Place water into mixing bowl. Place Varoma into position, secure Varoma lid and cook14-17 min/Varoma/speed 2or until cauliflower is warmed through and softened. Meanwhile place a frying pan over medium-high heat and add marinated chicken. Stir occasionally until chicken is cooked through and golden brown (approx. 8-10 minutes).
Place cauliflower in a serving bowl and add parsley, reserved almonds and lemon juice. Season with salt and pepper, to taste, then stir to combine. Serve cauliflower cous cous alongside Moroccan chicken.