Preheat your oven to 200C/Gas 6. Pop a baking tray in the oven to heat up, too.
Quarter the cauliflower. Pull the larger, outside leaves away. (They’re edible and can be cooked like cabbage – great pan fried with cumin seeds, a little oil and chilli so save for later).
Cut the rest of the cauli into medium-sized florets. You can use the stalks and the smaller leaves – they’ll go nice and crispy.
Toss in a bowl. Add a drizzle of olive oil, the spices, salt + pepper. Quarter the lemon. Squeeze in a little juice from 2 of the halves. Mix everything together.
Toss into the hot roasting tin. Cook 20-25 mins or until the cauliflower is soft and starting to pick up some crispy, golden edges.
With Merguez Sausages Fast Main
Turn this into an easy, one-pan main by roasting the cauliflower alongside Jacob’s Ladder Farm’s amazing Merguez sausages, thick slices of boiled potatoes and thin slices of onion. Delicious with a crisp salad.
from Manish at Good Taste Food & Drink
Try a Gewurztraminer, especially if you pair it with Jacob’s Ladder Merguez sausages