Heat the oven to 400 degrees.

Cut the cauliflower into florets. Place the florets onto a baking sheet and add the olive oil, paprika, sumac, cumin and salt. Toss everything together to combine and place in the oven for 20 to 30 minutes until the cauliflower is done. Half way through the roasting process you will want to give it a stir and move it about.
Meanwhile, add the vinegar, sugar and salt to a bowl. Whisk everything together until the sugar has dissolved. Add the shallot and jalapeño and leave for 10 minutes to marinate.
Smear the yogurt onto the bottom of the serving dish, spoon on the cooked cauliflower and top with the pickled shallot and jalapeño. Finish with a pinch of Maldon salt and enjoy.