Blanch the cauliflower in 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 lug of olive oil and the butter.
In a pestle and mortar, bash your spices and chillies with a pinch of salt, then mix them with your almonds and put in a hot, dry ovenproof pan to slowly toast them.
After a couple of minutes, add the cauliflower. When it gets a n.
ice bit of colour 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.