From Jamie Oliver

1 Cauliflower, outer green leaves removed, broken into florets
Sea Salt
Olive Oil
1 knob Butter (about 2 TB more or less)
2 tsp cumin Seeds
2 tsp Coriander Seeds
1-2 dried Red Chilies
1 handful blanched almonds, smashed
Zest and Juice of 1 Lemon

Preheat oven to 400 F.  Blanch cauliflower in well salted boiling water for a couple of minutes then drain in a colander, allowing it to steam dry (you don’t want any water left in your cauliflower or it won’t roast properly).  Toss it in a good glug of olive oil and the butter.  In a pestle and mortar, bash your spices and chilies with a pinch of salt, then mix them with your almonds and put in a hot, dry ovenproof pan to slowly toast.  After a couple of minutes, add the cauliflower.  When it gets a nice bit of color on it, add the lemon zest and juice and mix around well. Fry for about a minute longer, then pop the pan into the preheated oven for about 15 minutes to crisp up.