1 cauliflower, cut into thick slices

100ml oil

tbs each of chilli powder, smoked paprika, dried oregano, turmeric, garlic powder

zest 1 lemon

Salsa – 4 tomatoes, deseeded

12 stoned good quality black olives

8 spring onions

50g toasted hazelnuts

100g crumbled feta

handful chopped mint

Dressing – 100ml olive oil

juice 1 lemon

tbs ground fenugreek seeds

25ml agave syrup


1. Mix the marinade ingredients. Add to the cauli, coat well. Leave for at least 2 hours

2. Roast at 200c for approx. 30mins

3. Dressing – mix together. Ideally leave to infuse for 24hours

4. Salsa – mix together and add dressing

5. Serve by spooning the slasa over the cauli