Preheat the oven to 170°C/gas mark 3, and line a 23cm tart tin with baking parchment.

First, make the tart case. Put the cauliflower florets in a food processor or blender, and blitz until they look a bit like rice. Alternatively, chop them by hand as finely as possible. Transfer to a bowl and add the ground almonds, nutmeg, lemon zest, salt and the egg. Mix together until a dough forms.

Press this mixture into the prepared tart tin, taking up the sides, too, then bake in a preheated oven for 15 minutes.

Meanwhile, massage the kale with the lemon juice until it wilts. Set aside.

To make the filling, beat together the eggs, coconut cream and salt until smooth and evenly mixed.

Once the tart case is out of the oven, arrange a layer of the kale in the bottom. Cover with the courgette ribbons, then pour the egg and coconut mixture on top.

Return to the oven for 20 minutes until it is cooked through.

Preheat the oven to 170°C/gas mark 3, and line a 23cm tart tin with baking parchment.

First, make the tart case. Put the cauliflower florets in a food processor or blender, and blitz until they look a bit like rice. Alternatively, chop them by hand as finely as possible. Transfer to a bowl and add the ground almonds, nutmeg, lemon zest, salt and the egg. Mix together until a dough forms.

Press this mixture into the prepared tart tin, taking up the sides, too, then bake in a preheated oven for 15 minutes.

Meanwhile, massage the kale with the lemon juice until it wilts. Set aside.

To make the filling, beat together the eggs, coconut cream and salt until smooth and evenly mixed.

Once the tart case is out of the oven, arrange a layer of the kale in the bottom. Cover with the courgette ribbons, then pour the egg and coconut mixture on top.

Return to the oven for 20 minutes until it is cooked through.