Chop a small head of cauliflower into medium-sized florets. Toss in oil (rapeseed or olive) and season with Tandoori spices . Roast in baking tray low and slow* until the cauliflower is halved in size and golden brown. Remove from oven and cool.
While the cauliflower is roasting, shred some red cabbage, salad leaves and coriander and pile on to a large plate. Squeeze over the juice of 1-2 juicy limes and grate a thumb of ginger a drizzle of honey and season with salt and pepper . Toss well.
Add the cauliflower to the salad and combine gently. Sprinkle with some toasted seeds and enjoy!
* Coat the cauliflower generously with oil, this is why I suggest rapeseed as it’s much healthier than olive. If you have time for slow cook, aim for about 45 minutes at 150f/300c, stirring every 15 minutes or so and adding more oil of it starts to dry out too much. You can decrease the time and increase the heat depending on how much time you have.