Roasted Cauliflower with Olives and Herbs / Gebakken bloemkool met olijven-kruidenmix

Very, very, very good. Roasting the cauliflower before baking it in the oven really enhanced its flavour, and baking it 25 minutes ensured that it was cooked with a tiny bit of crunch, just right. Personally, I'm not really a big fan of capers and olives, but the sauce worked perfectly with the cauliflower, and DH loved it. I made a small amendment, I used only 3 tbsp of olive oil and half a tsp of dried oregano instead of a whole tsp of fresh oregano.

The recipe is actually only for the two slices you get from the middle - the rest will fall apart into florets and won't get used in this recipe. I just roasted them and subsequently baked them for 15 min, which worked out fine. If you're really going for the visual effect and therefore only want to use the slices, you could use the florets for e.g. a cauliflower cream soup.

What I'd do next time is that I'd cut everything into floret and then roast (fry) it - the cauliflower slices were beautiful, but what I would really like to see is a lot of crunch, and that's a lot easier to achieve by small florets (without baking).

Served with Roasted Sweet Potatoes with Apple and Rum as part of a vegetarian dinner.

Edited a few days later: Roasting small florets works very well, though you need to have patience and use low heat lest the cauliflower will burn.