Bring a pan of salted water to the boil.
Separate the leaves from the cauliflower and set them aside, and pick off a few nice-looking florets. Boil the rest of the cauliflower in the pan of salted water for about 10 minutes, until it is soft enough to mash.
While the cauliflower is cooking, pan-fry the florets in a glug of olive oil over a medium heat – seasoning them with a pinch each of salt and pepper – for about 10 minutes until nicely charred and golden brown. Remove from the pan, set to one side, then pan-fry the leaves (adding more oil to the pan if needed) over a medium heat with some more salt and pepper for a few minutes until the thick central ribs have softened.
Drain the boiled cauliflower, mash it with a splash of olive oil and a pinch each of salt and pepper, then serve with the pan-fried florets and the leaves.