Preheat oven to 180 degrees Celsius
Place cauliflower on baking paper lined oven tray and spray or drizzle with a little olive oil and season with a pinch of salt.
Cover cauliflower head with foil and bake for one hour.
After one hour, remove foil and bake for another 20 or so minutes until beginning to brown.
While the cauliflower is cooking, place parsley, salt, pepper and olives into a small food processor and blitz until roughly chopped. Then continue to run it while you pour in olive oil. Set aside.
Then place breadcrumbs into frypan with a drizzle of olive oil and cook on a medium heat. Stirring breadcrumbs around until golden and set aside.
Check cauliflower with a skewer to see if it's tender the whole way through. If so, remove from oven and if not, cook it further in 10 minutes increments.
Serve roasted cauliflower on a plate and spoon over herb sauce. Then top with breadcrumbs. Serve right away while hot.
