There's an Ottolenghi recipe for roasted cauliflower florets with olive oil, chorizo (in chunks), green olives (sliced), pumpkin seeds, onion (sliced), garlic (sliced, not crushed), parsley and paprika (preferably smoked) that we love. You just toss everything together with a bit of salt except for the parsley and roast on a big tray in the oven for half an hour (greaseproof paper recommended) and sprinkle the parsley on at the end. Veggies can leave out the chorizo and add extra paprika, but that makes it more of a side dish. It was in an article called Easy Ottolenghi in the Guardian in about 2016, I think. I might have posted it in a recipe thread here...

Next to no washing up!