Place the cauliflower in a steamer and steam for 3 minutes until just tender.

Place in a serving dish.

Meanwhile, heat a nonstick frying pan and dry-fry the mustard seeds until they start to pop.

Set aside.

Mix together the chopped coriander, lime juice, honey and olive oil in a small bowl.

Add the dressing, toasted mustard seeds, sesame seeds and peanuts to the cauliflower and toss together, then serve.

For spicy cauliflower soup, heat 1 tablespoon olive oil in a pan, add 1 chopped onion and fry for 2–3 minutes until softened, then add 1 teaspoon turmeric, 1 teaspoon ground coriander and 1 teaspoon ground cumin.

Stir in the florets of 1 cauliflower and mix well to coat with all the spices.

Pour in 1.5 litres (2½ pints) hot gluten-free vegetable stock and simmer for 25–30 minutes until tender.

Using a hand-held blender, blend the soup until smooth.

Ladle into 4 bowls and serve sprinkled with 1 tablespoon chopped coriander.