Serves 2

A fabulous one-tray dish that needs little else (apart from the fragrant garnishes). If you are missing the carbs, serve with some basmati rice.


1 small head cauliflower
olive oil
½ tsp ground turmeric
½ tsp ground coriander
½ tsp garlic powder
pinch celery salt
4 lamb chops
pinch garlic pepper
2 TB flakes almonds
2 sweet, plum tomatoes, cut into wedges
coriander, chopped to garnish


Preheat the oven to 200°C.

Use a sharp knife to trim the cauliflower into smaller florets, discarding the large thick stem. Place the florets into a large bowl and drizzle over some olive oil. Evenly scatter over the turmeric, ground coriander, garlic powder and celery salt, then mix everything well, ensuring the cauliflower is evenly coated in the mix.

Place the lamb chops onto a large greased roasting tray and generously season both sides of each chop with garlic pepper. Spread the spiced cauliflower around the lamb chops, then place the tray into the oven for 30 minutes (flipping the lamb chops and turning cauliflower florets after 15 minutes.)

In the meantime, toast the flaked almonds in a hot, dry pan until golden. Set aside to use as garnish.

Serve the lamb and turmeric cauliflower florets with the fresh tomato wedges. Scatter over the toasted flaked almonds and garnish with chopped coriander.