• 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. Sprinkle over chermoula spice 
blend, drizzle with olive oil, 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 mint leaves. 
• In a small bowl, combine Greek-style yoghurt, cow’s milk feta 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, mint, 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!