Cauliflower will always be tastier if you stop boiling it and follow 1 simple cooking tip

Boiling is the most common method of cooking cauliflower, but it could be the reason behind its lack of flavour. For better results, home cook Holly Nilsson recommends roasting cauliflower instead on her food blog Spend With Pennies. Roasted cauliflower isn't the sort of recipe that makes people jump up and down with excitement like with cauliflower cheese.

However, Holly argued, "I've never been this excited about a simple veggie before. I've found the secret to the best cauliflower with a crispy browned edge!" With just the addition of oil, pepper and garlic, Holly claimed that this recipe makes roasted cauliflower that is "crisp and browned with lots of flavour".

Ingredients (serves four)

One head of cauliflower, cleaned and dried

Two tablespoons of olive oil, more if needed

Salt and pepper, to taste

Half a teaspoon of garlic powder, optional

Method

Start by preheating your oven to 220C/200C Fan/Gas Mark 7 before placing an empty baking tray in the oven to preheat while you prepare the cauliflower.

The cauliflower should be very dry, as water will cause it to steam. If time allows, wash and shake dry up to two days before roasting or use prewashed florets.

Break off large florets of cauliflower and use a knife to cut a flat edge.

Place the cauliflower in a large bowl or container with a lid. Add oil and seasonings and shake very well to coat. If the head of cauliflower is extra-large, you may need extra oil.

Remove the hot baking tray from the oven and place the cauliflower florets, flat sides down, on the heated baking tray.

Place them in the oven and roast for 15 to 20 minutes without turning the cauliflower over. The reason you don't want to turn it over is that it takes some time for the vegetable to develop a nice crust. Larger florets may need extra time.

The key to caramelisation and flavour is ensuring that the outside browns while the inside cooks.

If you want to add extra flavour, once roasted, sprinkle the cauliflower with parmesan cheese or a squeeze of lemon juice and a sprinkling of parsley before serving.