• Peel off the tough large outer leaves, then quarter the cauliflower, remove some of the core, and steam on high for around 10 minutes or until a skewer goes into the stem easily.
• Heat the oven to as hot as you can get it (mine goes to 250°C). Place the steamed cauliflower in a roasting tray or a cast-iron pan and roast until it's dark golden brown for about 10 -15 minutes. It will char on the top, which adds flavour.
• Remove from the oven and dress with a little olive oil and lemon juice. Season with sea salt and black pepper.
• Cover a plate with the almond sauce and sit the cauliflower on top, and scatter with almonds and mint.

Almond Sauce

• Place the almond meal in a saucepan with 150ml water and a little of the oil and heat gently until the almond just starts to swell (this makes it easier to blend).
• Pour the almond mixture into a blender and process to a smooth paste, then season to taste with brown rice vinegar (start with 1 tbsp, then add more if you need it) and sea salt. With the blender running, add the egg yolks, then add the oil in a thin, steady stream until thick and creamy.
• Check seasoning and set aside at room temperature.