This recipe is very flavorful and this is a picture of the original recipe on the California prune recipe site with 15 minced cloves of garlic.  Though we enjoyed the original recipe, we decided that a milder  flavor profile is what we preferred and decreased the garlic as well as amounts of ingredients in the following adaptation.

Ingredients:

1 large head cauliflower 
  (about 3 pounds, cut into bite-size florets)
6 Tbsp olive oil, divided
1/2 tsp salt
7 cloves of garlic, finely chopped
1/2 cup oil-packed sun-dried tomatoes,
  drained and  halved

1/2 pitted green olives, halved
3/4 cup prunes, halved
2 tsp red chili flakes
Large handful basil leaves, torn
Small handful of parsley
1 juicy lemon

Directions:

1.  Preheat the oven to 450 degrees.  In a bowl, combine the cauliflower 2 Tbsp. of oil and 1/2 tsp. of salt and mix well.  Spread the cauliflower in single layer and roast without stirring until deep golden and to desired crispness, about 15 minutes.
2.  In the meantime, heat the remaining 4 Tbsp. of oil in a medium skillet over medium heat until shimmery.  Add the garlic and remaining pinch of salt and cook until the garlic is golden, about 3 minutes.
3.  Add the prunes, tomatoes, olive and chile flakes and cook, stirring occasionally, just until it's all warmed through, 2-3 minutes.
4.  When everything is ready, put the cauliflower in a big bowl and pour n the contents of the skillet, including all the flavorful oil.  Add the basil and parsley, use a Microplane  to grate in the lemon zest, then halve the lemon and squeeze in the juice.  Stir really well and transfer to a platter to serve.
​5.  Serve warm or at room temperature.