We bake cauliflower that way too. I find that a large cauliflower does two of us. I got my idea from Yotam. I put the florets into a big bowl. Then I add a sliced-up chorizo (mild or hot 'n' spicy, either is good, but skin it first), a small handful of pumpkin seeds, about two ounces of chopped-up green olives (no stones), salt and freshly-ground black pepper, a generous dose of paprika (smoked is good) and several glugs of extra virgin olive oil. Get your hands in there and mix thoroughly, then spread it all out, as you say, on a tray lined with greaseproof paper. Half an hour in a fairly hot oven, stirred half way through. When it's done, I sprinkle the whole lot generously with freshly-chopped parsley. It's one of our favourites is that, and it works every time.