Preheat oven to 200C/390F (standard) or 180C/350F (fan/convection).

Mix Crust ingredients in a small bowl.

Break cauliflower into large florets. Cut very large florets into 1.5cm / 3/5" thick slices, and the medium florets in half. You want a large flat surface area on each piece for the crust to adhere to.

Line a baking tray (30 x 40 cm / 12 x 16") with paper.

Drizzle tray with oil. Use a cauliflower to spread the oil all over the paper (see video).

Sprinkle Crust mixture all over the tray, as evenly as possible. Don't touch it once scattered.

Place cauliflower down on the Crust mixture, pressing down lightly. Don't jam them right up against each other (they will steam and go soggy), keep a tiny bit of space between each one.

Spray generously with oil. Sprinkle with a bit of black pepper (optional).

Bake for 20 minutes until crust is deep golden.

Use tongs to turn the cauliflower so the crust side is up. Bake for a further 5 minutes.

Serve immediately, sprinkled with finely chopped parsley or other herb, if desired.