Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and toss to coat. Bake until golden and tender, 25-30 minutes. TIP: Cut the potato to size so it cooks in time.

While the fries are baking, cut the cauliflower into 2cm florets. In a medium bowl, add 1/2 the smokey aioli. On a plate, combine the panko breadcrumbs, Aussie spice blend, garlic & herb seasoning, grated Parmesan cheese and a good drizzle of olive oil. Toss the cauliflower in the smokey aioli until well coated. Coat a handful of cauliflower in the breadcrumb mixture, then transfer to a second oven tray lined with baking paper. Repeat with the remaining cauliflower.

Spread the cauliflower out in a single layer and bake until golden, 20-25 minutes. TIP: It’s OK if some of the panko crust falls off!

While the cauliflower is baking, thinly slice the cucumber into half-moons. Roughly chop the tomato. In a small bowl, combine the remaining smokey aioli and the water. Set aside. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a plate and set aside.

In a medium bowl, combine the balsamic vinegar and olive oil (2 tsp for 2 people / 1 tbs for 4 people), then season with salt and pepper. Add the mixed salad leaves, cucumber and tomato and toss to coat.

Divide the smokey Parmesan-crumbed cauliflower, fries and garden salad between plates. Drizzle the smokey aioli over the cauliflower. Sprinkle the flaked almonds over the salad.