Mix all the ingredients apart from the cauliflower in a bowl.

Take the leaves off the cauliflower and place in a baking dish.

Pour the marinade over and rub it into the cauliflower with your hands.

Leave for 1, 10 hours (or overnight).

Preheat the oven to 200 celcius/gas mark 6.

Bake the cauliflower in a casserole dish, or baking dish covered with foil for 30, 40 minutes.

Take the cauliflower out of the oven and pour over the tinned tomatoes.

Bake the cauliflower for another uncovered for another 15 minutes.

Toast the almonds in a dry frying pan until golden and fragrant.

Pour the almonds and the chopped parsley over the cauliflower.

Serve with roasted sweet potatoes and green winter vegetables arranged around the side.