Instructions

1. Cut away the green leaves of the cauliflower, place in oven proof dish and splash with olive oil. Dust with spices, salt and pepper. Roast in the oven for 40 minutes.
2. Cut the baby lettuces in half and grill them in a hot grillpan for a few minutes. Remove and cut off the bottom to release the leaves and toss into a bowl.
3. Heat olive oil in a non-stick pan and fry small bread cubes till golden. Keep your eye on them as not to burn them, it goes super fast!
4. Crush the strawberries in a jar, add the vinegar and mustard, shake and taste. season with salt and pepper.
5. Add to the baby lettuce leaves: the cauliflower rossettes, asparagus, radishes, croutons and chive flowers.  and serve with the vinaigrette.