A zingy, spicy way of serving cauliflower, this also reminds us that the leaves, usually discarded, are lovely too.

½ Chipotle or similar smoked chill (you can also use ½ a Chipotle from a tin of San Marcos Pickled Chipotles or Chipotles en Adobo)

1 large head of cauliflower (it’s also lovely with broccoli)

1 tsp turmeric

2 limes

1 tbspn olive oil

200mls crème fraiche

Peppery salad leaves and chopped coriander to serve

• Preheat your oven to 200C. Place a large roasting tray on the top shelf to heat up

• If you’re not using the San Marcos chipotle, put your chipotle in a bowl of hot water

• Cut the cauliflower into bite sized pieces. Be sure to leave some bits of stalk attached, and some of the tender inner leaves. Reserve 4 whole outer leaves. Place in a bowl and sprinkle and toss with the olive oil, turmeric, the zest and juice of one of the limes, and a little salt and pepper. Put into the now hot roasting tray and roast for about 20 minutes, or the cauli is starting to go golden around the edges, and the leaves have baked till crispy

• Meanwhile, drain your chipotle, and chop finely. Put the crème fraiche in a bowl, sesason with salt and pepper, the juice of half the remaining lime, and a teaspoon of the chopped chilli mix. Mix well and taste. Add more chipotle if you like it hot

• Dress four plates with the salad leaves, then pile the cauli on top, placing some of the roasted leaves alongside. Drizzle some of the crème fraiche over, put the rest in a bowl for the table. Sprinkle the plates with a little chopped coriander and a scant squeeze of lime, and serve