A friend kindly keeps giving me cauliflowers and someone suggested that I roast one. How do I do that?

Holly Robertson, Windermere

Roasted cauliflower has an amazing taste, really different to the usual boiled or steamed cauliflower. Crush 5 cloves of peeled garlic with 1 tsp smoked paprika and a good sprinkling of fresh thyme leaves. Add 4 tbsp olive oil, season with salt and set to one side. Trim the outer leaves of a decent sized cauliflower, cut down the stalk, to allow the cauliflower to sit flat, then cut a cross into the base. Rub the garlicky paste all over the cauliflower, then place in a medium casserole pan. Add the juice and zest of 2 lemons, cover and bake in a 180C oven for about 80 minutes, uncover for the last 20 minutes or so. Toast some flaked almonds. Roughly chop some flat leaf parsley, mix with the toasted almonds and sprinkle over the cauliflower. Serve whole with some pilaff rice and steamed greens.