If you ever thought cauliflower was boring, try this delicious recipe. Rubbed with flavorful spices and topped with almonds, this whole cauliflower makes a perfect vegetarian side or main dish.

Preparation time: 15 minutes + 90 minutes roasting

What you need:

6-7 tablespoons olive oil

1 teaspoon dried thyme

2 garlic cloves, minced

½ teaspoon salt

½ teaspoon garam masala

½ teaspoon cumin

½ teaspoon fresh black pepper

4 tablespoons (60g) unsalted butter

¼ cup (25-30g) sliced almonds

How to do it:

Preheat oven to 400F (200 C) and position a rack in the middle of the oven

In a small bowl, whisk together the oil, thyme, garlic powder, garam masala, cumin, salt and pepper to combine. Trim all the leaves from the base of the cauliflower. Trim the thick part of the stalk as much as needed so the cauliflower can sit flat.

Place the cauliflower bottom side up in an oven dish. Brush the bottom with some of the olive oil mixture. Flip the cauliflower right side up and brush with the remaining mixture until the cauliflower is evenly coated.

Cover tightly with aluminum foil or a lid and roast for 30 minutes. Uncover, baste with the oil from dish, and continue roasting for 1 hour more until a knife can be inserted into the cauliflower with little to no resistance and the cauliflower is nicely browned. Transfer to a platter for serving.

Melt butter in a small pot over medium heat until it turns golden brown. Add the almonds, reduce the heat to low, and continue to cook, stirring the mix until the almonds are toasted. Pour the almond-butter mix over the cauliflower, then carve it into thick wedges or slices, and serve warm.

Enjoy!