For fermented chilli butter, toss chilli and 2 tsp salt in a bowl. Pour 250ml water over chilli, cover, and leave at room temperature for 2-3 days to ferment (until bubbles appear). Drain chilli, combine with garlic and vinegar, and blend with a hand-held blender until smooth. Transfer to a bowl, add butter and paprika and stir to combine. Cover, and refrigerate until required.

Preheat oven to 220°C. Add cauliflower to a lightly oiled roasting pan, season to taste with salt, drizzle with oil, then roast until golden and tender (45 minutes to 1 hour).

Dollop chilli butter to taste on top of cauliflower to melt and scatter with almonds to serve.