Baked cauliflower with lemon and almonds

A SCRUMPTIOUS alternative to starchy potatoes, and one that your gut bacteria will love.

SERVES 4 (220 calories)

1 large cauliflower, cut into florets 4 tbsp virgin olive oil Zest of 1 lemon ½ tsp chilli flakes 1 tsp mustard seeds 50g flaked almonds Juice of 1 lemon

PREHEAT the oven to 180c/gas 4. Spread out the florets in a large roasting tin. Drizzle with the olive oil, season well with sea salt and ground black pepper. Place in the oven and cook for 10 minutes. Remove from oven and mix in the lemon zest and chilli, and scatter over the mustard seeds and almonds. Cook for 10-12 minutes more until the cauliflower is tender and browning in places. Place on a serving dish and drizzle with the lemon juice, to serve.

TIP For added flavour, whip up a tahini drizzle with 2 tbsp tahini, 1 tbsp lemon juice and 1 tbsp warm water, seasoned with salt and pepper (add 60 calories). And for a bit more crunch and colour, scatter over pomegranate seeds a few minutes before serving.