• Preheat oven to 220°C/200°C fan-forced. 
• Chop cauliflower into small florets.
• SPICY! This spice blend is hot! Add less if you’re sensitive to heat. Place cauliflower on a lined oven tray. Drizzle with olive oil, sprinkle over Mexican Fiesta spice blend and toss to coat. Roast until tender and brown 
around the edges, 20-25 minutes.
• In the last 5 minutes of cook time, remove tray from oven, then drizzle over the honey, tossing cauliflower to coat. Return to oven and roast until golden. 

• When cauliflower has 10 minutes remaining, thinly slice cucumber into rounds. Thinly slice spring onion.
• Slice avocado in half, scoop out flesh and roughly chop.
• In a small bowl, combine mild chipotle sauce and the mayonnaise. 

• In a medium bowl, combine cucumber, mixed salad leaves, avocado and a drizzle of white wine vinegar and olive oil.
• Season with salt and pepper to taste.

• Divide avocado salad between plates. 
• Top with Mexican charred cauliflower.
• Drizzle over creamy chipotle dressing. 
• Sprinkle over spring onion to serve. Enjoy!