Smokey Parmesan-Crumbed Cauliflower

While the fries are baking, cut the cauliflower into 2cm florets. In a medium bowl, add 1/2 the smokey aioli. On a plate, combine the panko breadcrumbs, Aussie spice blend, garlic & herb seasoning, grated Parmesan cheese and a good drizzle of olive oil. Toss the cauliflower in the smokey aioli until well coated. Coat a handful of cauliflower in the breadcrumb mixture, then transfer to a second oven tray lined with baking paper. Repeat with the remaining cauliflower.

Spread the cauliflower out in a single layer and bake until golden, 20-25 minutes.

TIP: It’s OK if some of the panko crust falls off!

While the cauliflower is baking, thinly slice the cucumber into half-moons. Roughly chop the tomato. In a small bowl, combine the remaining smokey aioli and the water. Set aside. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a plate and set aside.

In a medium bowl, combine the balsamic vinegar and olive oil (2 tsp for 2 people / 1 tbs for 4 people), then season with salt and pepper. Add the mixed salad leaves, cucumber and tomato and toss to coat.