Prepare a saucepan of boiling water with a steamer over the top. Steam the cauliflower for aproximately 15 minutes or until tender but not soft.
Meanwhile, to make the topping, heat the olive oil in a nonstick frying pan or saucepan. Add the breadcrumbs and stir well to coat the crumbs as evenly as possible with the oil. Cook over medium heat, stirring often, for about 10 minutes or until the crumbs are well browned and crisp. As the crumbs cook, the oil will seep out of those that absorbed it initially, allowing the rest to become evenly crisp.
Transfer the cauliflower to a warm serving dish. Season the crumbs with pepper and mix in the thyme, tarragon and parsley. Sprinkle the crumb mixture over the cauliflower. Garnish with sprigs of herbs, if using, and serve.