Separate the flowers of the cauliflower, wash them and absorb the water. Line a baking tin with baking paper, place the cauliflowers in it, dash on some  olive oil; and put it in the oven at 180 C. Turn the flowers over every five minutes.  When they have got noticeably caramelized on the outside and half soft inside, sprinkle them with the chia seeds and bake them for another 5 minutes. (Baking will take altogether 25 minutes).

Put the salt and vinegar in a closeable jar. Wait until the salt melts, and then add the mustard, the honey and the argan and chia oils as well as some cayenne pepper and a teaspoonful of parsley. Shake it all thoroughly to get a creamy mix of the ingredients.

Pour this vinaigrette on the hot cauliflowers and serve it right away.