Begin by removing the leaves from the cauliflower. Break the cauliflower into medium florets about 1.5-2” in size.
Add the cauliflower pieces to a baking tray along with the sunflower oil, salt and pepper. Bake for 25 minutes at 200°C/ 400°F.
Meanwhile, prepare the rest of the vegetables by slicing the romaine into chunky pieces, grating the carrot and roughly chopping the red cabbage. Add the vegetables to a large serving bowl.
Chop the spring onion into small rounds, and roughly chop the roasted peanuts. set aside to garnish the salad later.
Halfway through cooking the cauliflower, remove from the oven and rotate the cauliflower pieces to ensure even cooking.
Prepare the dressing by mixing together the sweet chilli sauce, soy sauce and like juice in a small bowl. Set aside.
Remove the cauliflower from the oven - it should be golden and slightly charred. Add the cauliflower to the serving bowl.
Pour on the dressing, toss to combine, then garnish with the spring onions and chopped peanuts. Enjoy!