Heat the oven to 200C/180C fan/gas 6. Remove the leaves from the cauliflower and cut into bite-sized florets. Trim any woody bits from the stalk, then cut into bite-sized pieces. Combine the olive oil, paprika, nigella seeds, garlic granules and 1 tsp fine sea salt in a large bowl, then season well with black pepper. Add the cauliflower florets and stalk pieces to the bowl, and toss well to coat. Tip onto a roasting tray and roast for 25 mins, turning halfway through, until crisp, caramelised and tender. Leave to cool completely, then transfer to an airtight container. Will keep chilled for up to five days. Use this to make our roasted cauliflower cheese toad-in-the-hole with red onion gravy.