I cook this so often that it was a surprise when I realised I had never added it to the website. It is my most favourite way to cook cauliflower.

1 cauliflower
2-3 tbsps olive oil
2 tsp turmeric
1tsp ground cumin
½-1 tsp paprika or Aleppo chillies
Pinch of salt

Oven at 180°C

Take a whole cauliflower and separate it into florets, discarding the core. Cut the largest florets in half. Retain the most tender leaves.

Mix the olive oil in a large roasting dish with the spices and salt. Add the cauliflower florets and move them around so that they become coated in the oil.

Roast for about 20 minutes, turn the florets, add the retained leaves and roast for a further 10-15 minutes. The cauliflower should be a good colour but still retain a little bite.

This dish can be made more substantial by adding cherry tomatoes along with the leaves and pouring over a little tahini paste mixed with lemon juice and water before serving.