• Preheat oven to 220ºC/200ºC fan-forced.
• Chop cauliflower (including stalk!) into small florets.
• SPICY! This is a mild spice blend, but use less if you’re sensitive to heat! Place cauliflower on a lined oven tray. Drizzle with olive oil, sprinkle over chermoula spice blend, season with salt and toss to coat.
• Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.
• When the cauliflower is done, add the honey and toss to coat.

• Meanwhile, thinly slice radish. Slice cucumber into half-moons. Slice lemon into wedges. Pick and thinly slice coriander leaves.
• In a small bowl, crumble feta (see ingredients) and combine with Greek-style yoghurt and a splash of water. Season to taste and set aside.
• Heat a large frying pan over medium-high heat. Toast slivered almonds (see ingredients), tossing, until golden,
2-3 minutes. 

• In a large bowl, combine radish, cucumber, coriander, mixed salad leaves, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.

• Divide mint salad between plates.
• Top with chermoula cauliflower.
• Drizzle over feta yoghurt. Garnish with toasted almonds. Serve with remaining lemon wedges. Enjoy!