Cooking: Roast

Intensely flavourful, roast cauliflower or romanesco is a great alternative to roast spuds, and much faster. Break the head into medium-sized florets, add a generous slug of oil, salt and pepper and spread out in a roasting tin. Don’t cram too much in or the cauliflower will steam instead of roast – use two tins if necessary. Roast for 10 minutes in an oven heated to 190°C/Gas 5, until just starting to brown at the edges.

You can also roast your cauli whole, which gives a caramelised top and a bit of a veg wow factor: cut off any leaves and trim it so it sits flat in a baking dish. Drizzle with olive oil and sprinkle with sea salt. Roast at 200°C/Gas 6 for 1 hour or until golden and tender. Serve with a roast, or as a main with tomato sauce.