The days of bland cauliflower are over. Give the humble white vegetable a good, hot roast in the oven and you’ll be rewarded with tender florets and a complex, nutty flavour. Roast them whole, roast them in florets, roast them in “steak” form; serve them as a vegetable side, in a salad, or make them the star of the show à la Nik Hill’s cauliflower cheese tart.