squeeze the lemon(s) . mix the marinade ingredients together in the rectangular pie dish
cut the cauliflower into florets, place the cauliflower in the marinade, refrigerate for at least two hours preferably overnight
remove the cauliflower from the fridge, set the oven to 180C 350F or gas mark 4
peel and crush the garlic using the garlic crusher or chop finely, mix the coating ingredients together in a bowl apart from the sunflower oil
dip the cauliflower florets into the coating, place the cauliflower on the baking tray, brush or spray lightly with oil, cook for 15 mins
squeeze the lemon(s) . squeeze the lime(s), mix the dressing ingredients together in a bowl
wash and shred the red cabbage, peel and core the apples, chop into matchsticks, peel and core the pears, chop into matchsticks
slice the red onions thinly, wash and dice the celery, slice the jalapeno
wash and finely chop the fresh coriander, place all the salad ingredients in a bowl, add the salad dressing, toss the salad, set a side
mix the cream ingredients together in a bowl, set a side
when the cauliflower is cooked, remove from the oven, add the cauliflower to the serving plate, add the salad to the serving plate, serve with the Chipotle Cream