Preheat the oven to 350 degrees. Line two oven trays with foil and bring a deep-sided pan of water to a boil.

Wash the cauliflower, pull off the leaves from around the side, and discard. Break the cauliflower into small, fairly even-sized florets and set aside.

Put the cauliflower into the saucepan of boiling water and blanch for 1 minute, then drain really well. Let it dry for around 5 minutes in its own steam; if it is waterlogged it won’t crisp up nicely in the oven.

Using a mortar and pestle, grind the cumin along with the salt, then add the chili powder and turmeric, followed by the oil. Mix it all together really well.

Lay the cauliflower out onto trays in one layer and drizzle the spicy oil over it. Make sure the cauliflower is well coated

Put trays in the oven for around 30 minutes, shaking them every 10 minutes or so to ensure the florets roast and brown evenly. If they start to burn, loosely cover them with foil.

Put the roasted cauliflower in a dish or bowl, and squeeze the lemon over the top before serving.

Adapted From “Made in India” by Meera Sodha