Salads don’t have to be cold and limp – just check out this deliciously warm veggie version of the British classic, coronation chicken.

Taking the place of chicken is, of course, cauliflower – a vegetable that’s had some great PR in recent years. But you know what? It deserves it. By now, we’ve all long forgotten the ‘boiled until all vitamins are gone’ cauliflower of our youth, and most of us have probably given cauliflower rice a go, but let’s stay focused on the cruciferous veg’s true calling: being roasted.

Cooking cauliflower in the oven keeps it tender and gives it a caramelised edge, which pairs well with the mild spices and cool, creamy dressing in this recipe.

As well as being utterly delicious, this dish promises nutrients. Lots of them. Cauliflower is super high in antioxidants like vitamin C, which is great news for your immune system (is it me or is everyone sick right now?). It’s also full of choline, a nutrient that keeps your liver and brain healthy. Then you’ve got almonds, which are bursting with monounsaturated fats that help regulate cholesterol levels.

Winner, winner, coronation cauliflower dinner.

Roasted cauliflower wedge coronation salad is a veggie take on a British classic