1. Heat 2 tbsp of olive oil with the rosemary and chilli flakes, when it becomes fragrant, add in the breadcrumbs and stir well until they are a golden brown colour and then take off the heat.
2. Heat the oven to 190C.
3. Toss the cauliflower with the chilli, salt and pepper and place on baking tray.
4. Put your halves of shallots (with skin on) and garlic clove (with skin on) on the roasting tray with the cauliflower.
5. Bake for 15-20 mins until the cauliflower looks a little crispy at the end and the shallots have caramelised.
6. While in the oven, bring a pan of water to boil and boil the potatoes until they’re soft (but still retain their shape!)
7. Once the cauliflower is done, take the shallots and garlic out and place on a chopping board. Peel the skin off the shallots and squeeze the garlic out of its skin. Place in a food processor along with lemon zest and juice, mustard, honey, the rest of the olive oil and a little splash of water if too thick
8. Drain the potatoes and toss the dressing over then. Add the cauliflower, then tear the mozzarella over the top. Top the dish with the breadcrumbs and chopped parsley.
9. Serve with some more lemon zest and some black pepper.