In this recipe, I give my favourite vegetable – cauliflower – the Bengali mustard fish treatment. It takes just minutes to put together, and tastes spectacularly good with parathas. If you’re just serving two and fancy doing something creative with leftovers the next day, I recommend blitzing the roasted cauliflower with hot milk or stock until smooth and then heating through on the stove for a warming spiced cauliflower soup.