In a large bowl, whisk together almond butter, oil and tandoori seasoning. Depending on the texture of your almond butter, squeeze in some lemon juice or a tablespoon of water if you find the mixture a little dry.

Toss the florets into the mixture and coat well.

Adjust the top oven rack, so the cauliflower will be about 4-5 inches away from the heat. Preheat the oven for a few minutes on the low broil setting.

While oven is preheating, spread out the cauliflower in a single layer on a foil lined baking pan.

Roast under the broiler for 10-12 minutes, until just tender and golden brown (remove from oven halfway to flip florets over).

When cooked, sprinkle with Sweet Ginger Sea Salt or coarse salt, squeeze lemon or lime juice over, and garnish with fresh cilantro leaves or parsley.

For extra crunch, and to add texture for presentation, top with crushed toasted almonds. Serve hot.