Vegan Roasted Cauliflower with Almond Sauce

Preheat the oven to 230°C (210°C fan / gas mark 8). Cut the cauliflower into large even florets, roughly 6-7cm across, and pat completely dry. Finely dice the shallot, slice the garlic, chop the parsley, and zest the lemon.

Toss the florets in 50ml of the olive oil, 1 tsp flaky salt, smoked paprika, cumin, and black pepper until thoroughly coated, then spread in a single layer on a large baking tray, ensuring no florets overlap.

Roast on the highest oven rack for 25 minutes, without disturbing, until the cut faces are deeply golden-brown and charred at the edges.

Flip each floret and roast for a further 15 minutes until tender through to the core and caramelised on the second side. Remove from the oven and set aside.

While the cauliflower finishes roasting, toast the almonds in a dry wide saucepan over a medium heat for 4-5 minutes, shaking often, until golden and fragrant. Transfer to a board, roughly chop two-thirds and leave one-third whole, then set aside.

Add the remaining olive oil to the same pan over a medium-low heat. Add the shallot and cook for 5 minutes, stirring occasionally, until softened and translucent.

Add the sliced garlic and cook for 1 minute, stirring constantly, until fragrant but not coloured.

Pour in the white wine and simmer for 3 minutes, stirring, until reduced by half and the sharp alcohol smell has gone.

Add the vegetable stock and simmer for 5 minutes until the sauce has reduced by one-third and is slightly syrupy.

Remove the pan from the heat. Stir in the sherry vinegar, Dijon mustard, lemon zest, and remaining salt until fully emulsified.

Fold the chopped almonds into the sauce, then arrange the roasted cauliflower on a warm serving platter. Spoon the almond sauce generously over the top, scatter over the whole toasted almonds, parsley, and tarragon, and serve immediately with lemon wedges alongside.