In a large pot add all the spices, salt and water and bring to the boil.
Remove the outer leaves of cauliflower and trim the bottom stem to where the florets start.
Place the cauliflower tail down into the boiling spice infused water and cover with a lid. During this process, our aim is to not cook the cauliflower. It will become a bit softer, but will still hold firm.
Turn off the heat and let it rest for 10 minutes, with the lid on.
Turn the cauliflower, with the head immersed in the spice liquor and let it rest for another 10 minutes, again with the lid on.
Remove the lid and leave the cauliflower to infuse in spices for at least one hour.
Pre heat the oven to 200ºC ( Fan assisted oven )
Remove the cauliflower from the spice infusion and cut into large florets.
Arrange the cauliflower florets onto a baking tray, leaving enough space in between each floret.
Roast in the oven for 20-25 minutes until you have a nice golden brown colour and the cauliflower is cooked.
Once ready, set aside to cool.