Cut the largest cauliflower florets in half but leave them all larger than bite-sized. Rinse them well with cold water and leave on paper towels to dry.
Combine the dry spices in a bowl or a large ziplock bag. Add the cauliflower and mix or shake about to cover it evenly.
Add the melted butter and the oil and shake about again to coat the florets. Leave it to sit for as long as you like now – or cook it straight away.
Preheat the oven to 200C/400F/gas 6.
Arrange the cauliflower in a baking dish or tray and bake for 40-50 minutes, shaking the dish around a couple of times and turning the florets over to bake evenly.
It’s ready when browned and caramelized around the edges and the stalks are tender to the tip of a fork.
