Preheat and prep the tray: Set your oven to 220°C (200°C fan). Line a large, rimmed baking tray with baking paper and brush it generously with olive oil. Pop the tray into the oven while it preheats — a hot tray is crucial for that initial sizzle.

Blanch the cauliflower: Bring a large pot of salted water to a rolling boil. Drop in the cauliflower florets and cook for exactly 3 minutes. You'll see the florets turn a more vibrant white and the stems become slightly translucent. Drain immediately and spread them out on a clean tea towel to steam-dry for 5 minutes. This step removes excess moisture, so the coating sticks and the cauliflower roasts rather than steams.

Make the coating mixture: In a wide, shallow bowl, whisk together the semolina, grated Parmesan, smoked paprika, garlic powder, salt, and pepper. The mixture should smell deeply savoury, with the paprika lending a warm, smoky note.

Prepare the wet base: In a separate bowl, beat the eggs with the Dijon mustard until completely smooth. The mustard helps the egg cling to the cauliflower and adds a subtle tang. When you dip a floret, the egg should coat it evenly, not run off in sheets.

Coat the florets: Working with one floret at a time, dip it into the egg mixture, letting any excess drip back into the bowl. Then roll it in the semolina mixture, pressing gently so the coating adheres on all sides. Place the coated florets on a plate. You'll hear a faint rustling sound as the semolina granules stick to the egg — that's the promise of crunch.

Roast to golden perfection: Carefully remove the hot tray from the oven. Place each coated floret on the tray, leaving a little space between them — they shouldn't touch. Drizzle the remaining tablespoon of olive oil over the top. Roast for 20 minutes, then flip each floret with a spatula. The underside should be deep golden brown and feel firm to the touch. Roast for another 12–15 minutes, until the florets are deeply bronzed all over and the coating feels rigid when you tap it with a fork. The kitchen will smell wonderfully toasty and nutty.

Finish with the dressing: While the cauliflower roasts, whisk together the lemon zest, lemon juice (about 1½ tablespoons), chopped parsley, and capers if using. As soon as the cauliflower comes out of the oven, drizzle this dressing over the hot florets. The sizzling sound it makes is music to a cook's ears. Grate a little extra Parmesan over the top and serve immediately.