I have a recipe to share!
Roasted Whole Cauliflower with Olive Oil and Capers! (I got that link from here, originally.)
I have made this a few times, and it's been really good every time!
To make the cooking time about half of what the recipe recommends, I usually break my cauliflower into florets and roast it for about 45 minutes. (Instead of doing it whole for 1-1.5 hours.) It has always been perfectly cooked.
I would also suggest putting together the caper dressing when you put the florets into the oven, so the oil has time to get a bit caper-y.
(Apologies to those of you who are seeing this in multiple places.)