1-Preheat and Prepare: First, preheat the oven to 180°C and grease and line two baking trays for easy cleanup. In a large bowl, combine the corn kernels, cauliflower florets, and chopped red onion to get everything mixed evenly.

2-Mix and Season: Next, in a small jug, mix the olive oil, crushed garlic, lime juice, paprika, and cumin. Drizzle this oil and spice mixture over the vegetables and toss gently to coat them evenly. Spread the mixture on the prepared trays, season to taste, and bake for 30 minutes or until the cauliflower is golden, stirring halfway through cooking.

3-Make the Dressing: For the dressing, whisk together the natural yoghurt, lime zest, chipotle sauce, and 1-2 tablespoons of water to loosen the consistency. This adds a creamy, spicy element that ties the dish together.

4-Serve It Up: Finally, arrange corn chips on a platter, top with the roasted cauliflower mixture, sprinkle with the toasted seed mix, drizzle with the chipotle yoghurt dressing, and garnish with guacamole, sliced chili, radish, and micro herbs. Add extra chipotle sauce if you want more heat. For adapting to dietary needs, use plant-based oil and substitutes to keep it vegan and gluten-free.