CAULIFLOWER BAKED WITH LEMON AND ALMONDS

Serves 4, 220 calories A scrumptious alternative to starchy potatoes, and one that your gut bacteria will love – and this recipe includes almonds, which are rich in sleep-assisting magnesium. Preheat the oven to 180C/ 160C fan/gas mark 4. Spread 1 large cauliflower cut into florets in a large roasting tin. Drizzle generously with 4 tbsp virgin olive oil, season well with sea salt and ground pepper. Place in oven and cook for 10 minutes. Remove from oven and mix in 1 tbsp diced preserved lemon or zest of 1 lemon, and ½ tsp chilli flakes. Scatter over 1 tsp mustard seeds and 50g flaked almonds. Cook for a further 10-12 minutes until the cauliflower is tender and browning in places. Transfer to a serving dish and drizzle with the juice of one lemon. TIP: For added flavour, you can whip up a tahini drizzle, with 2 tbsp tahini, 1 tbsp fresh lemon juice and 1 tbsp warm water, seasoned with salt and pepper (add 60 cals). And for a bit more crunch and colour, you might scatter with pomegranate seeds before serving.