My husband loves roasted cauliflower. I’m a more take or leave it cauliflower eater until I made this one day and we wished for a second head of cauliflower!

Serves: 2 hungry people

1 head cauliflower

3 Tablespoons butter

1 heaping teaspoon smoked paprika

1 garlic clove, minced

1/2 teaspoon sea salt

2-3 Tablespoons almond meal

Method:

1. Preheat the oven to 430F/22C.

2. Meanwhile, steam the whole head of cauliflower for 6 minutes or boil for 6 minutes. Drain and place on a baking tray with sides.

3. Melt the butter and stir in the smoked paprika, minced garlic and sea salt.

4. Pour 1/2 the sauce over the cauliflower and set the extra aside for now.

5. Bake the cauliflower until a knife poked into the center goes in easily and it’s cooked through, approximately 25-35 minutes.

6. Remove from oven and top with remaining sauce and almond meal. Roast 3-4 more minutes until the almond meal is toasted, but not burnt.

7. Serve right away on a plate and slice into servings at the table. Enjoy.