Step 1

Preheat oven to 200C/390F (standard) or 180C/350F (fan/convection).

Step 2

Mix Crust ingredients in a small bowl.

Step 3

Break cauliflower into large florets. Cut very large florets into 1.5cm / 3/5" thick slices, and the medium florets in half. You want a large flat surface area on each piece for the crust to adhere to.

Step 4

Line a baking tray (30 x 40 cm / 12 x 16") with paper.

Step 5

Drizzle tray with oil. Use a cauliflower to spread the oil all over the paper (see video).

Step 6

Sprinkle Crust mixture all over the tray, as evenly as possible. Don't touch it once scattered.

Step 7

Place cauliflower down on the Crust mixture, pressing down lightly. Don't jam them right up against each other (they will steam and go soggy), keep a tiny bit of space between each one.

Step 8

Spray generously with oil. Sprinkle with a bit of black pepper (optional).

Step 9

Bake for 20 minutes until crust is deep golden.

Step 10

Use tongs to turn the cauliflower so the crust side is up. Bake for a further 5 minutes.

Step 11

Serve immediately, sprinkled with finely chopped parsley or other herb, if desired.