80 grams flaked almonds
1 cauliflower, trimmed, broken into florets
tbsp olive oil
cups coriander (loosely packed)
1 cup mint (loosely packed)
1 cup flat-leaf parsley (loosely packed)
1/2 cup dill (loosely packed) Lime halves, to serve (optional)

Spice mixture:
1 tsp fennel seeds
1 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp black peppercorns
4 cloves
1 tbsp ground turmeric

Yoghurt dressing:
180 grams Greek yoghurt
1 garlic clove, crushed 1 lime, juiced and finely grated rind

1. Preheat oven to 1500C.

2. Spread almonds on an oven tray and roast until golden (5-6 minutes). Set almonds aside and increase oven to 2500C.

3. For spice mixture, dry-roast whole spices in a small frying pan over high heat until fragrant (30-40 seconds). Once cooled, grind in a spice grinder or with a mortar and pestle, add turmeric and pulse in grinder or stir to combine.

4. Place cauliflower in a bowl and add oil and spice mixture, season to taste and toss to combine (turmeric stains so wear gloves if using your hands). Scatter in an oven dish and roast until cauliflower is golden and tender, and starting to char at the edges (15-20 minutes). Remove from oven and cool.

5. For yoghurt dressing, combine ingredients in a bowl and season to taste.

6. Spoon yoghurt dressing onto plates, top with cauliflower, scatter with almonds and herbs, season with lime to taste and serve. If you can find them, sprinkle with some toasted nigella seeds.