Preheat the oven to 200 degrees.

Place the chopped cauliflower and sliced red onion into a roasting tray.

Sprinkle with salt, cumin seeds and drizzle with olive oil.

Pop in the oven for 15-20 minutes until the edges of the cauliflower have gone a dark brown.

Make sure you don’t over crowd the roasting tray because the cauliflower will steam instead of roast and it will go soggy.

Use 2 roasting trays if you have a particular large cauliflower.

On a large flat platter scatter the rocket leaves, top with roasted cauliflower and onion mixture.

Sprinkle over the chopped coriander, flaked almonds and feta cheese.

To make the dressing combine all the above ingredients into a jar or container, pop the lid on and give it all a good shake, then pour over the salad.