Wash the cauliflower head and cut off the lower part of the stem. Then cut the cauliflower into flat pieces, roughly as long as your thumb. I usually cut off the individual florets and cut them in 2-3 cm wide slices.

In a large bowl, prepare 3 tablespoons of olive oil and mix it with one finely chopped garlic glove. Add the cauliflower pieces and toss well until everything is coated with olive oil and garlic.

Spread the cauliflower evenly onto a baking sheet and place it in the preheated oven set to 200° C and let it roast for 20-30 minutes. Halfway through, flip the individual cauliflower slices with a spoon. When the cauliflower is tender remove the baking sheet from the oven.

While the cauliflower cools, add 4 tablespoons of olive oil into a salad bowl, together with the chopped parsley, chopped olives, anchovies, lemon juice, tomatoes and pepper flakes. Toss all ingredients to combine. Add salt and pepper to your liking.