1. Heat your oven to 210 C (410 F gas 6).
   

First, steam the cauliflower:

1. Trim the base of the main stem of the cauliflower, so that it could stand upright. Keep some outer leaves intact if they are nice and fresh. 
   

2. Place in a medium size pot (make sure that the head fits and that the pot can be closed with a lid beforehand). Add water to a height of 4 cm (2.5 in).
   

3. Place over high heat, bring to a boil and cover. Steam for 12-14 minutes until the florets are tender and the cauliflower is no longer pearly white in color. 
   

4. Remove from the pot (using a metal spoon) and let the cauliflower cool down a bit (for about 10 minutes). 
   

To roast:

1. Move cauliflower to baking sheet lined with greaseproof paper. Drizzle the olive oil on top and message the cauliflower so all the florets are oiled. Season generously with salt and pepper
   

2. Roast in the oven for 20-30 minutes, until golden brown all over (and some bits are slightly charred). 
   

3. Carefully move to a large serving plate and serve at once. Goes great with homemade tahini, salsa verde, Greek yogurt and more!
   

4. Leftovers keep in the fridge 4-5 days.