In a large bowl, whisk together the milk, flour, garlic, spices and salt with 75ml of water until there are no lumps.
Place the cauliflower into the bowl and stir until it is well coated. Leave it there while you heat the oven to 200°C/180°C fan/Gas mark 6 and line a baking tray with baking paper or foil.
Remove the cauliflower from the bowl with a slotted spoon and place it on the lined baking tray. Bake for 10 minutes, then remove the tray from the oven, turn over the cauliflower and return it to the oven for a further 10 minutes, until browned.
While the cauliflower is baking, melt the butter or heat the oil in a pan over a gentle heat. When hot, add the Valentina salsa, stir, and heat it through gently. Set aside.
Remove the cauliflower from the oven and scrape it into a big mixing bowl. Pour over the sauce and stir to coat evenly. Tip the coated cauliflower back into the baking tray and return it to the oven for 10–15 minutes, until crispy.
Serve it just as it is, or with some soured cream drizzled over if you like.