Roasted spiced cauliflower salad with coconut dressing

This twisted Indian salad is vibrant and fresh and brings much loved vegetables roasted together. This salad is really versatile as it can also be used as a wrap or naan filling for a street food on-the-go product or a salad base topped with a protein.

1. Mix the cauliflower, potatoes, red onions, oil and masala goa paste together and roast for 20 minutes, then allow to cool.
2. Toast the desiccated coconut and set aside to cool.
3. Place the mix into a clean bowl and add the chickpeas, salt, sliced spinach and mint. Tumble together.
4. Sprinkle with the toasted coconut, lime juice, pomegranate seeds, crushed cashews and chilli slices.

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