Crispy roasted cauliflower with saffron mayo alioli

Remove the outer leaves from a one pound head of cauliflower, cut it into four even pieces, cut the stem off each on a diagonal and break the florets off, cutting the large ones down to size.

Rinse the florets in a strainer under water.

Spin completely dry in a salad spinner, or pat dry on a dish cloth.

In a large bowl drizzle the florets with 3 tablespoons of extra virgin olive oil.

Add a quarter cup panko breadcrumbs, 1 teaspoon garlic powder, half a teaspoon sweet smoked Spanish paprika, sea salt and black pepper and toss until every floret is coated.

Transfer to a baking pan in a single layer, evenly spaced.

Roast at 220C / 425F for 25 to 30 minutes, flipping each floret at the halfway point, until golden and crispy.

Pound two roughly chopped garlic cloves, a quarter teaspoon of saffron threads and a pinch of sea salt in a mortar with a pestle to a paste.

Whisk in half a cup of mayonnaise, 1 teaspoon lemon juice, 1 tablespoon extra virgin olive oil, sea salt and black pepper until creamy.

Spread the alioli on a serving plate, pile the cauliflower on and sprinkle with chopped parsley.