2.Cut the cauliflower into 1-inch florets and place in a large bowl. Drizzle with the oil and toss with your hands to coat each floret.
3.In a small bowl, combine the dry rub, coriander and salt. Add the spice mixture to the cauliflower. Once again, no tool is better than your hands. Get in there and make sure all of the florets are well coated.
4.Place the cauliflower on a baking sheet and spread out evenly in a single layer. Don’t worry if it is a little crowded. If you really cannot fit it on one sheet, use two.
5.Bake for about 15 minutes. Stir and bake for another 15 minutes or until the cauliflower is well browned and cooked through. Serve hot.
The recipe is adapted from Modern Spice by Monica Bhide (Simon & Schuster 2009).
"If there's a set of values in Senegal, teranga would be the most important one," says chef Pierre Thiam, author of Senegal. "It's the way you treat the guest."