This recipe from California Prunes has a strong taste, as it is one of the few recipes I've seen that calls for 15 chopped garlic cloves.  We did it and enjoyed the taste, but might half some of the ingredients in the next round.

Ingredients:

1 large head cauliflower, about 3 pounds, leaves removed, cut into bite-size florets

1/2 cup olive oil, divided
1 tsp. salt
​15 clove of garlic, finely chopped
1 cup drained oil-packed roasted or sun-dried 
  tomatoes, halved
1 cup pitted mixed olive, large one halved

1 cup prunes, halved
1/4 cup drained caper
2 tsp.red chile flakes
Large handful of basil leaves, torn
​Zest and juice of one lemon

Directions:

   Preheat the oven to 450 degrees.  Combine the cauliflower, 1/4 cup of the olive oil, and 1 tsp of salt,  in bowl and toss to coat.  Spread the cauliflower in a single layer and roast, without stirring, until deep golden, to desired tenderness about 15 minutes.
   In the meantime, heat the remaining 1/4 cup of olive oil in a medium skillet over medium heat until shimmery.  Add the garlic and the remaining pinch of salt and cook until the garlic is golden, about 3 minutes.
   Add the prunes, tomatoes, olives caper and chili flakes and cook, stirring occasionally, just until it's all warmed through, 2-3 minutes.  
​   When everything is ready, put the cauliflower in a big bowl and pour in the contents of the skillet, including the flavorful oil.  Add the basil, lemon zest, & lemon juice.  Stir really well, transfer to a platter to serve.
​   Serve warm or at room temperature.