• Preheat oven to 220°C/200°C fan-forced. Chop cauliflower into small florets. Slice red onion into thick wedges.
• Place cauliflower and onion on a lined oven tray. Sprinkle over Mexican Fiesta spice blend, drizzle with olive oil and toss to coat.
• Roast until tender and brown around edges, 20-25 minutes.
• In the last 5 minutes of cook time, remove tray from oven, then drizzle over the honey, tossing cauliflower to coat. Return to oven and roast until golden.

• Meanwhile, transfer chicken thigh to a second lined oven tray. Season generously with salt and pepper and drizzle with olive oil. Bake until cooked through, 14-16 minutes.
• While chicken is baking, thinly slice tomato into wedges. Thinly slice Quke into rounds. Thinly slice long chilli (if using).
• In a small bowl, combine mild chipotle sauce and garlic aioli.

TIP: Chicken is cooked through when its no longer pink inside.

• In a large bowl, combine tomato, Qukes, mixed salad leaves and a drizzle 
of white wine vinegar and olive oil. Season with salt and pepper. 

• Slice chicken.
• Divide Quke salad between bowls. Top with Mexican charred cauliflower and chicken.
• Drizzle over creamy chipotle dressing. Garnish with fresh chilli. Enjoy!