Let’s go

• Preheat the oven to the highest temperature possible.

• Fill a large pot with water, ensuring it’s large enough to submerge the whole cauliflower. Add 70 g of salt per liter of water and bring to a boil.

• Once the water is boiling, gently lower the cauliflower, flower side down, into the pot. Boil for 7–10 minutes, until the cauliflower gives slightly when pressed but retains some firmness.

• Remove the cauliflower from the water and let it cool to room temperature while ensuring the oven is fully preheated.

• Place the cooled cauliflower onto a baking tray. Lightly coat your hands with olive oil and gently pat the cauliflower to distribute the oil evenly.

• Sprinkle a light touch of flaky sea salt (for extra flavor, you can add a pinch of smoked paprika, ground cumin, or garlic powder before roasting.) over the cauliflower, then roast it in the oven until golden brown. The cauliflower should be very tender at this stage.

• To serve, drizzle a little more olive oil over the cauliflower and sprinkle with additional salt to taste.