Preheat your oven to 425°F (220°C).

Remove the leaves and trim the stem of the cauliflower so it sits flat.

In a bowl, combine olive oil, panko breadcrumbs, parsley, thyme, rosemary, garlic powder, salt, and pepper until well mixed.

Generously coat the cauliflower with the herb mixture using a brush or your fingers.

Place on a parchment-lined baking tray and roast for 30-35 minutes until golden brown and tender.

Allow to cool slightly before slicing into wedges and serving warm.