Preheat your oven to 200 C Bake

Prepare a large roasting dish or tray with a light spray of cooking oil

Slice the cauliflower into small florets and add to a large bowl*

Drain the canned chickpeas, rinse and dry on a clean tea towel and add this to the bowl

Add the turmeric, paprika, coriander, onion powder, garlic powder, salt & pepper to the bowl and stir through

Add the first measure of olive oil and toss to coat

Pour this into the prepared roasting tray and spread evenly

Place in the preheated oven and set the timer for 20 minutes, check and stir every 10-20 minutes for up to 50 minutes until the chickpeas begin to crisp and the cauliflower softens and gains a golden colour.

Remove from the oven and set aside while you prepare the rest of the salad

In a small bowl add the ingredients for the dressing, the second measure of olive oil, lemon juice, honey, lemon zest, pinch of salt & pepper and the cumin powder. Whisk until completely combined

Add the cauliflower back into a large bowl, add to this the torn spinach or rocket leaves and pour over the dressing

Gently toss to coat.

Add to this the sliced almonds, cranberries, torn mint leaves and goats cheese feta and gently fold through.

If you are serving in this bowl leave as is, alternatively spoon this into a serving platter and add a little extra of the garnish bits to the top.

Serve warm or cold. Lasts up to 2 days in the fridge for best freshness