Pre-heat oven at 170˚C (338˚F). Remove leaves and tough stalks and cut the cauliflower into very small florets. Place on a baking tray lined with baking paper and drizzle with olive oil.

Sprinkle cumin seeds and chilli flakes over the top, then bake (force fan) for about 20 minutes, tossing half way through.

Meanwhile, heat a little more olive oil in a pan/skillet, and add finely diced shallot. Cook till softened and add finely sliced fennel bulb. Once soft and a little caramelised, add finely minced garlic and sliced fresh chilli. Cook till fragrant.

Combine the roasted cauliflower with the shallot, fennel and chilli mixture and serve.