Start with a full cauliflower and an oven at 180.
In a suitable container mix a good amount of olive oil with seasoning: celery salt, pepper, coriander, cumin.
Cut the leaves off and cut a flat cone into the bottom of the stem to reduce the bulk that needs cooking. (These offcuts are good for stock.)
Rub the oil and seasoning over the cauliflower trying to get as even a coverage as possible.
Place on some parchment in a baking try.
Cover with tin foil and bake for 45 minutes.
Take the tin foil off and put an open container of water in the oven.
Bake for another 30ish minutes – keep an eye on it to make sure it doesn’t burn, adjust the temperature or take it out as appropriate.