1 cauliflower (about 1 kg)
2 cloves garlic
50 g baby spinach leaves
2 spring onions, finely sliced
½ cup mint leaves, roughly chopped
50 g capers, roughly chopped
Sea salt & black pepper
What to do:
Preheat the oven to 200°C. Cut the cauliflower into florets, then spread out onto a baking paper-lined baking tray. Roast for around 25 minutes, or until the cauliflower is golden and the edges are beginning to char slightly. Remove from the oven and allow to cool slightly.
While the cauliflower is roasting, finely grate the zest of the lemon using a microplane or other fine grater, and add to the bottom of a large bowl, along with the finely minced garlic, lemon juice and capers. Season with salt & pepper, and mix well.
While the cauliflower is still hot, add it to the large bowl and toss through the lemon juice mixture. Allow to cool, then add the baby spinach, spring onions and mint and combine gently.
Taste for seasoning, adjust if necessary, then serve at once, or store in the fridge to serve later. If serving later, allow to come to room temperature before serving for best flavour.