Avoid mushy cauliflower: Since the cauliflower is roasted whole, the main reason might be excess moisture on the cauliflower before roasting. If the cauliflower isn’t dried properly after parboiling, it can become mushy while roasting. Make sure you really allow the full 10 minutes for it to steam dry for best results.

Different sauces: I love this combination the roasted cauliflower with tahini but there is so much potential for other flavours. - Middle Eastern and Mediterranean flavours work particularly well. You could sit it on Harissa Yogurt for a spicy, warming feel. - Garlic butter would be a great way to roast the cauliflower instead of olive oil. - I’ve done it before on creamy homemade hummus, it was creamy and delicious and uses tahini! - Garlic Labneh would be divine too if you can find it, orWhipped Ricotta Honey Dip.

Tahini: Tahini can seize in the jar sometimes if it’s been sat for a while. You can add to a blender to re-emulsify it. A few spoons of ice cold water can help it smooth out too.

Make ahead: You can par boil the cauliflower ahead of time and then cover and place in the fridge for 24 hours. Then roast when ready to serve for the best texture.

What to do with leftovers: Chimichurri lasts up to two weeks in a sealed jar in the fridge. Any leftovers can be stored in the fridge for 2 days in an airtight container, but it will turn a little soggy overnight.