Heat the oven to 190°C.

Mix the chipotle paste with 200ml water, red wine vinegar, 1 tsp sugar and 2 tbsp olive oil. Peel and finely grate 1 of the garlic cloves into the sauce. Season with salt.

Prepare the cauliflower by using a knife to cut away the leaves at the base. Save the leaves – we’ll use them later.

Place the cauliflower into a roasting tray. Pour the chipotle liquid all over the cauliflower, making sure it spreads into all the cracks and seams. Cover the cauliflower with tin foil and slide into the oven, roast for 1 hour until tender when poked with a skewer. Every 20 mins, remove the foil, baste with the liquid in the tray, then cover with the foil and return to the oven.

Add the cauliflower leaves and pumpkin seeds to a separate tray, drizzle with olive oil and season with salt, slide into the oven and cook for 10-15 mins, until the leaves are crisp. Set aside.

While the cauliflower is in the oven, halve and destone the avocados. Spoon the flesh into a blender and add the Greek yoghurt, the zest of one lime and the juice of 2 limes. Add most of the coriander and mint leaves, reserving a few for serving. Peel the remaining garlic clove and add to the blender along with 4 tbsp of olive oil. Season with salt and blend until smooth. Set aside in the fridge.

Make your quick pickled onions. Slice the red onions as thinly as you can, add to a bowl and squeeze in the juice of 2 limes, along with the remaining tsp of sugar and a tsp of salt. Set aside.

When the cauliflower is tender remove the foil and baste again with all the juices. Then turn the oven up to maximum heat. Return the uncovered cauliflower to the oven and roast for 15 mins until charred, basting regularly with the juices — the sauce should be coating the cauliflower.

To serve, spread the avocado crema on the base of the plate and top with the whole roasted cauliflower, cauliflower leaves and pumpkin seeds. Scatter with the pickled onions, and the reserved herbs.