• Preheat the oven to 400 degrees F.
• Slice the cauliflower head into large pieces or simply break it into florets. Place it on a baking sheet. Sprinkle the minced garlic cloves over the cauliflower and place the whole cloves on the baking sheet. Drizzle with the olive oil. Season the cauliflower with the basil, oregano, salt, pepper and red pepper flakes. Sprinkle it with a bit if parmesan cheese.
• Roast the cauliflower for 20 to 25 minutes, until golden brown and toasty. Remove, top with fresh basil and oregano and serve immediately with the tomato jam.

quick tomato jam

• Heat a saucepan over medium heat and add the tomatoes, garlic, sugar, lime juice and vinegar. Stir often, cooking until the tomatoes begin to burst. Continue to cook as the mixture bubbles and the tomatoes break down, using a wooden spoon to break them apart if needed, about 10 to 15 minutes.
• Carefully transfer the mixture to a food processor or blender. Blend until pureed. Pour into a jar and let sit at room temperature until the mixture cools completely. It will thicken more as it cools. Once cool, store in a sealed container in the fridge.