I had the rellies (BIL and family) in for a steak dinner last night, as we’re all desperate for conversation and I have a freezer full of meat that otherwise won’t get eaten. Not to speak of rather a lot of wine that otherwise won’t get drunk.

Roasted cauliflower seems to be our new favourite veg dish. Recipe:

- A cauliflower, small or large, depending on the size of dining party
- Olive oil
- Salt, pepper, and herb & spice mix of your choice

Heat the oven to 425 degrees Fahrenheit (400 with fan). Line a large sheet pan with parchment paper.

Break the cauliflower into florets and cut the florets to more or less consistent size, about an inch and a half in diameter. Put the pieces in a large bowl, anoint with oil, and sprinkle flavourings with abandon. Toss.

Spread the cauliflower pieces on the sheet pan in a single layer and put the sheet pan on the middle rack of the oven. Roast until generally browned and tender to a fork, which usually takes about half an hour.