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1. In a large bowl, whisk together almond butter, olive or sunflower oil and tandoori seasoning. Squeeze in some lemon juice or a tablespoon of water if you find the mixture a little dry. Toss the florets of cauliflower into the mixture and coat well
2. Adjust the top oven rack, so the cauliflower will be about 10-12cm away from the heat. Preheat the oven for a few minutes on the low grill setting.
3. Roast under the grill for 10-12 minutes, until just tender and golden brown (remove from oven halfway to flip florets over). When cooked, sprinkle with sweet ginger sea salt or coarse salt, squeeze lemon or lime juice over, and garnish with fresh coriander leaves or parsley. For extra crunch, and to add texture for presentation, top with crushed toasted almonds. Serve hot.
