Paprika roast cauliflower with carrot and sugar snap salad

Preheat the oven to 200C . Cut the cauliflower into small pieces, around 3cm wide. Use the florets, leaves and stalk.

In a large bowl, mix together the flour with the smoked paprika, dried garlic and 3 tbsp cold water to form a smooth thin paste. Place the cauliflower pieces in this bowl and stir to coat in the paste.

Spread the cauliflower out on a baking tray lined with baking paper. Place in the oven for 25 mins.

Meanwhile, to make the veggie slaw; peel the carrot and using a peeler or julienne peeler cut the carrot into long thin strips. Thinly slice the sugar snap peas. Mix both ingredients in a bowl with the lime juice and 1 tbsp olive oil.