Roasted Cauliflower is a surprisingly popular finger food in the middle east to east Africa, when it is in season. Only when it’s fresh can it be roasted whole smeared with olive or palm oil, and the florets picked off with the hands. It is delicious.
First, boil or steam it until it is half cooked. If you poke it with a fork or knife, it should feel wobbly, but still firm.
Then shake off the excess water, and lay it on a pan.
Smear it with olive oil, palm oil, or if those are too strong sunflower seed oil.
Sprinkle on some salt, pepper, and a little paprika.
Bake at about 175 Celsius until some of the tips of the florettes are golden brown.
Let it cool enough to touch before serving.