Preheat the oven to 240°C/220°C fan-forced. Thinly slice the red onion (see ingredients). In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Scrunch the red onion in your hands then add to the pickling liquid. Add just enough water to cover the onion and stir to coat. Set aside until serving.

Chop the cauliflower into small florets. Place on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast for 15-20 minutes.

While the cauliflower is roasting, use your hands to break each spinach falafel into quarters (don't worry if they crumble!). Halve the cherry tomatoes. Roughly chop the cucumber. In a small bowl, combine the hummus and a generous splash of water. Set aside. Heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl.

Return the medium frying pan to a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, add the falafels and cook, tossing, for 4-6 minutes or until deep golden brown. Transfer to a paper-towel lined plate. Season the falafels with salt.

In a medium bowl, combine a small drizzle of the pickling liquid and olive oil. Drain the pickled onions. Add the pickled onions, cherry tomatoes, cucumber and rocket leaves to the dressing. Toss to combine. Season to taste.

Divide roast cauliflower, falafel and cherry tomato salad between bowls. Drizzle the hummus over the falafel and cauliflower. Sprinkle over the toasted almonds. Serve with a dollop of the plant-based mayonnaise.