Small amounts of pickled raw cauliflower can be good, otherwise it needs to be al dente. Cauliflower, like sprouts, is very unforgiving if even slightly overcooked. I had an aunt who I dreaded going to visit if she was cooking Sunday lunch. To save time she pre-cooked the cauliflower early in the morning then reheated it for the lunch. The merest touch with your fork and it totally disintegrated. Vegetable abuse writ large.

Adding the chorizo turns it into a proper full meal. Yotam suggests it as a side dish if you leave out the sausage, and suggests that you up the amount of paprika. Unless you're a veggie I'd include it. You'd be pleasantly surprised: the little rings of chorizo turn agreeably crunchy around the edges. I like my black pudding done like that too, but that's another story. Not sure about adding Parmesan. I might try it next time, but the sausage stays. It's a one-tray meal and we can scoff it out of a pasta bowl in front of the telly. Sorry about the parsley, Maggie. I'm sure a bit of coriander would be a good sub.

We're very fortunate in Cornwall as we live in one of our major cauliflower-growing areas. All the supermarkets sell Cornish cauliflower and it's very fresh. Cheap too. I won't buy cauliflower that isn't tight and firm in the curd, or discoloured in any way, and I always give it a good sniff before purchase. Limp outer leaves are a no-no too.