Wash and cut the cauliflower into bite size florets, toss with olive oil, salt, pepper and curry powder. Place on a baking tray and cook at 160C for about 10 minutes – the cauliflower should be more on the raw side than soft.
Pick, wash and chop the parsley, place in a bowl.
Remove the outer layer from the spring onions, rinse if needed, and finely slice these at a large angle. Add to bowl with parsley.
With your fingers, lightly crumble the feta into the same bowl and aside.
When cauliflower is cooked, remove from oven and allow to cool slightly. Add to bowl along with remaining ingredients. Stir, check seasoning and serve immediately.