Garam masala (readily available on the spice shelves at larger supermarkets) gives a sweet spice flavour to this cauliflower.
1 small-medium cauliflower 1½ cups boiling water 75g butter 1 Tbsp garam masala ½ tsp chilli flakes ¼ tsp turmeric 1½ tsp flaky sea salt (or much less of table salt), plus a little for sprinkling
1 Preheat oven to 200°C (400°F). Trim cauliflower but leave base intact and any small leaves furled around the cauliflower. Put cauliflower in an ovenproof dish, choosing one in it which fits snugly. Sprinkle with salt then pour the boiling water around the sides of the cauliflower. Cover tightly with tin foil and bake for 30-45 minutes, until barely tender.
2 Meanwhile, mix butter with spices and salt. Remove cauliflower from oven – there should still be quite a bit of resistance when pierced with a skewer – and spoon the butter over. Return dish to oven and roast for another 30 minutes, basting once or twice, until deeply browned and tender enough to get a skewer through to the middle with barely any resistance. Serve hot. With anything.
Take note that the recipe calls for a smallish cauliflower. If you have a large one you may need to cook it for about 1 hour in the first stage. Keep the water topped up to keep it moist.