Place the almond meal, water and 2 tbsp of olive oil in a small saucepan over medium heat. Heat until the almond meal starts to swell - around 2 to 3 minutes.

Pour the almond mixture into a blender or small food processor and whiz until smooth. Add brown rice vinegar and salt and whizz to mix.

With the blender running, add the egg yolks then pour the oil in a thin stream. Keep whizzing while you pour and the sauce will become thick and creamy. Taste to check the salt and pepper, then set aside (keep at room temperature).

Cut the cauliflower into quarters (leaving most of the outer leaves on). Cut off a bit of the core, otherwise it won't cook through because it is thicker (see photo below).

Bring a large pot of water to boil. Add the cauliflower, bring back to boil then boil for 3 minutes. (Alternatively you could steam it.)

Drain and leave the cauliflower to steam dry for 10 minutes. It also continues cooking.

Preheat the grill/broiler on high and place the rack around 20cm/8" from the heat source.

Drizzle the cauliflower with olive oil then place under the grill/broiler for 5 minutes until nicely charred, then turn the cauliflower and char the other side for a few minutes.

Remove the cauliflower from under the grill/broiler and drizzle with lemon juice and sprinkle with salt and pepper.

Spread about ¾ cup of the Almond Sauce on a plate. Place the cauliflower on top, sprinkle over the almonds and mint.

This can be served warm or at room temperature.