When asked what I was doing for tea tonight by a colleague, I was looked at as if I'd finally gone loopy-la-la when I said I was roasting a cauliflower. But seriously, if you haven't tried this way of cooking it, you will be surprised at how nice it is. The basic recipe is simple: cut said cauli into evenly-sized florets - not too big - and lay in a single layer on a parchment-lined baking sheet. Now, juice half a lemon, crush a clove of garlic and mix together with a tablespoon or so of olive oil. Spoon over the cauli, making sure each piece has some of the lemony oil on. Season with salt and pepper, and roast in a hot oven (200C) for 20 minutes or so until nice and brown. Have ready a tablespoon or so of freshly grated parmesan, and sprinkle over the florets as they emerge from the oven. Tuck in. A great, light alternative for cauliflower cheese, which is too heavy for this time of year. You can vary the seasoning by adding some of your favourite spices - garam masala, maybe, and also a little smoked paprika is good too. Always use the lemon juice, though, as it really makes the dish.