I wanted to cut this recipe in half so I did not cook the entire head of cauliflower. Instead, I broke half a head into florets and reduced the cooking time in the oven to 30 minutes. I didn’t see the point of using olives with pits ( I used kalamata) only to have to de-pit them before adding. I also used more than 10 for only half the recipe. And rather than water, I used vegan chicken bouillon for the liquid. It’s an excellent recipe especially served with homemade spicy olive bread!
