• Half of white, yellow, and pink cauliflower
  • Olive oil
  • Paprika, cumin, coriander seeds – 1 tsp each
  • Salt & pepper
  • 1 whole bulb of roasted garlic
  • 4 spring onions
  • 1 bunch radish
  • 1-2 fresh chillies
  • Dressing:
  • 1 Tbsp seeded mustard
  • 3 Tbsp lemon juice
  • 2 Tbsp white wine vinegar
  • 1 Tbsp maple syrup
  • 2 cloves of roasted garlic
  • ½ cup olive oil
  • A bunch of fresh thyme leaves – finely chopped



trio cauliflower


  • Preheat the oven to 250 degrees Celcius, it needs to be hot. Cut cauliflower into bite-size pieces (if you have a crowd to feed, you could roast the cauliflower whole). Toss in olive oil then sprinkle with paprika, cumin, coriander seeds, salt, and pepper
  • Thinly slice the spring onion on the angle, thinly slice the radishes and the chillies.
  • To make the dressing, use a stick blender. Add mustard, lemon juice, thyme, garlic, vinegar, and maple syrup. Blend until smooth. Slowly add the oil and add water to thin down if needed.
  • Serve roasted cauliflower with the dressing.