Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6).

Trim the cauliflower into smaller, even-sized florets.

Place into a large bowl and add the garlic powder, onion powder, Cajun spice, cayenne pepper, salt and white pepper. Drizzle over the olive oil.

Use a silicon spatula (or simply get stuck in with clean hands) and mix well to combine, ensuring all the florets are evenly-coated in the spices and oil. Spread out onto a tray.

Bake in the oven for 20-25 minutes. The cauliflower should be cooked through sufficiently, but this will depend on how small you trimmed the florets, so its best to check at 20 min.

Remove the tray and use a large spoon to transfer the cooked cauliflower to a suitably sized oven proof baking dish. Do not turn the oven off.

Combine the double cream and sour cream together in a little bowl and pour it over the cauliflower.

Cover with the grated cheese and return to the oven for 5-6 minutes.

Serve garnished with chopped parsley. (Drizzle over a little more sour cream if you feel it needs it. This also helps bring down the heat a little.)