Roasted Garlic Cauliflower

really, really good recipe with the following tweaks: i tried to keep the florets as uniform in size as possible to accomplish even cooking. i added the parsley at the start to let the flavor bake in. i also added 3/4 tsp. onion powder. i covered and cooked at 400 for 20 mins, then added bread crumbs and a fair amt. of romano chz and broiled for abt. 5 mins uncovered (my oven has a low and high broiler setting--i went the low route) and it was delicious. great way to make cauliflower and will save this recipe!

This was unlike any cauliflower I have ever eaten-truly special and unique. Whether it's the roasting aspect, or the addition of Parmesan cheese, or the combination of the two, this is a memorable dish, which is saying a lot since after all, this is just cauliflower! Other than reducing the cooking time by five minutes because I used just a small amount of cauliflower for the two of us, I prepared this exactly as the recipe directed. Outstanding!

I thought this recipe was soooo good. I love cauliflower and like finding new ways to prepare it that don't involve a heavy, dairy-based sauce. This was fantastic. I only used about 1/4 c of parmesan cheese, which seemed like enough. I used Kraft Parm Plus so it has garlic, basil, and some other stuff in it and it was VERY tasty, but I think regular parmesan would be just fine. I also added about 1/4c. of italian breadcrumbs. This was so easy and tasty, I will definitely make this again. Oh, after reading about some people haveing problems with burning garlic, I kept the dish covered with foil for the first half of cooking. And I didn't find it undercooked at all; I thought it was perfectly cooked.

I cut this in half to use up half of a cauliflower head I had in my fridge. Plus, I'm the only one who likes cauliflower on it's own in this house. I made no changes. This turned out fabulous. NOTE: This makes an EXCELLENT cold salad! Just substitute it in place of your potatoes or toss it with other chopped veggies and a good italian dressing. It's SO good.

I was looking for a recipe for the frozen cauliflower I had on hand, but I tried this even though it called for fresh. I used about 1.5 TBS olive oil and 4 large cloves of garlic. I added the whole bag of cauliflower frozen which congealed the oil, but I was still able to get it all covered. It was ready in less than 20 minutes and was very good and very easy. I'll try it with fresh next time to see if it is worth the difference in time and money. Update: Yes, the fresh is worth the extra time and money! Love it.

This was delicious. You can add as much garlic as you like. Roast it only until slightly soft. Don't let it become overcooked. Very good!

Very yummy! I have used this for broccoli too.

We were going to have cauliflower today but I wanted something different. I used this recipe exactly as written (well, more garlic :-), and didn't read reviews first. I will definitely roast this veggie more often; thanks, Shellery! (I enjoy it raw and steamed, and mashed, too) Now, after having read ALL 615 reviews, quickly skipping over all of those that added enough extras to make a casserole, I agree that I'll skip the bag next time...to avoid having to scrape the insides for minced garlic! I agree that maybe some disappointing results had to do with the freshness of the cauliflower. I think part of the attraction of this recipe is the ease of preparation with no pre-cooking required, for us, anyway. I agree it's important to have all pieces about the same size. I "sliced" the florets and they really browned beautifully! I used a 9x13 Pyrex dish, uncovered, and had *some* burned garlic after stirring since some pieces escaped to the sides of the pan, unnoticed. (Not a problem since I had added extra!!) I used olive oil to grease the pan and had no problems with cleanup. I can't comment on leftovers because we didn't have any! We'll enjoy variations now and then but the original recipe is delicious! Try this, especially if you already like cauliflower :) and garlic :)

We really enjoyed this. However, I didn't use a whole head of cauliflower as I had already bought florets. What I found to be a problem was that the garlic and parmesan cheese both scorched before the cauliflower was completely done. This whole dish actually only took about 25-30 minutes to complete. I'll make it again, but will have to really watch the progress so it doesn't burn.

great flavor and super easy. make sure to give this plenty of room by putting it on a cookie sheet so it roast and doesn't steam. I get better results at 425 degrees.

I actually think this recipe is better (and easier) with just olive oil, sea salt and a generous sprinkling of garlic powder. Also, I always use frozen cauliflower; just cook it a bit longer. Wonderful with broccoli, too! Oh, one more thing: I always roast broccoli/cauliflower at 400 degrees instead of 450. Also, there's no need to grease your casserole dish or use a plastic bag to mix this up. Just put your veggies in the (preferably glass) pan, pour on the oil and seasonings, toss everything together and cook.

Don't understand the reviewers who lowered the heat and "covered" the dish?? That just makes for steamed cauliflower without the wonderful carmelizing of roasting vegetables. :-/

I used the suggestions of others and reduced the heat and covered the dish. I found that it was steamed cauliflower opposed to roasted. The flavour wasn't bad but it was fairly mushy.

1st time making cauliflower - i thot it was a wee bit bland but good texture so will make again. hubby & daughter loved it. made per instruction except i did sprinkle panko per earlier review - it made for a nice crunch to go with the soft not mushy cauliflower. my advice is to make uniform smaller florets for consistant cook thru without having to cover with foil. next time i will add a little pinch of salt & pepper. nice addition to my veggie rotation.

I thought this was a fantastic recipe for cauliflower. I personally love cauliflower, but hubby isn't as fond, so I decided to try this one out. I used about 6 cloves of garlic, baked at 425 (was cooking something else too), cooked uncovered for about 25 mins and then covered for another 15. At the very end, I added parsley, fresh parmesan and bread crumb mix to the top and cooked another 5-7 minutes. Turned out great!

POWER TO THE CAULIFLOWER or this is good to the tenth cauli-power... or some other pun... this stuff is delicious and simple, the only words I want to hear when I am finished with a recipe. What every you caul-it, I love it... alright, I'm done now.

Really excellent! I was not a "cooked" cauliflower fan at all but wanted to add some new veggie's to my family meals and decided to give this a go. EXCELLENT! I use more garlic and crushed red pepper. The amount of olive oil stated is plenty. I toss this whole thing in the dish I'm baking it in and it tosses fine. The cooking time may be a little off. I tend to cook for a bit longer but I think it comes down to how well done you like your vegetables. Mine was still crunchy with the stated time. I went another 10-12 minutes and got it to my level of doneness. This one is definitely a keeper and is the only way I'll be preparing cauliflower from now on. Thank you!

After the first 25 minutes make sure to get the parm sprinkled a little on each piece. Also, after broiling the cauliflower in the oven, transfer everything to a serving platter and drizzle the leftover oil over the veggies. You'll get the oil, cheese, garlic, and sweet juice from the cauliflower.

Those of you saying to "cover it" are out of your minds. If you want to steam the cauliflower, go ahead and cover it...but if you want to roast it (as the recipe name "ROASTED Garlic Cauliflower" indicates), don't! That delicious carmel-colored browning that happens is not burning. That's what happens to veggies when you roast them - for the love of God, let it happen! This recipe is perfection. Thank you!

My son said this was mighty tasty! I didn't even know he liked cauliflower. I roast cauliflower frequently and don't understand why everyone wants to cover it to steam it. Part of the roasting process is to carmelize the vegetable and have it all nice and browned. At 450 with minced garlic the garlic does tend to get burned a little, but it gave great flavor to the cauliflower. I tossed in a bowl like I always do. After adding the cheese and dried (no fresh) parsley I did broil for a few minutes, but I don't think it is a necessary step if you have roasted uncovered. The cheese will melt from the heat of the cauliflower, unless it is to get it browned a little. Very nice change for us from cajun seasoned cauliflower. Thanks for the recipe!

This is awesome. I made the cauliflower twice. The first time I followed the recipe exactly. My family said it was great. The second time I made it I added juliened red and green bell peppers, a bit of basil, thyme, and some grilling spice. Oh my goodness. it was great. My family liked it also and said both are good and both are going inot my recipe book as regulars.

Okay ... I just made this for with supper tonight. Husband is not home yet, but I wanted elements of the meal ready to go for when he gets back. It might not make it that long. Notes, though: you don't need to cover it when cooking - you want a roast to it and covering it will more steam it. Enjoy the roast. Don't add bread crumbs - you want this to be a vegetable roast and nothing more. Leave it simple and enjoy the flavor of the cauliflower and garlic. The light flavor of the cauliflower with the roasted garlic (which sweetens it) combine beautifully enough. The parmesan adds a light element with a tiny bit of salt, so don't salt it too much in the beginning. I did find that I didn't want the whole 1/3 cup of cheese, but my cauliflower head was small, so you may want to use more than I did. Don't tweak ... let the flavors shine through!

Delicious! Very satisfying side dish :) and my kids like it, too!

My son said this was mighty tasty! I didn't even know he liked cauliflower. I roast cauliflower frequently and don't understand why everyone wants to cover it to steam it. Part of the roasting process is to carmelize the vegetable and have it all nice and browned. At 450 with minced garlic the garlic does tend to get burned a little, but it gave great flavor to the cauliflower. I tossed in a bowl like I always do. After adding the cheese and dried (no fresh) parsley I did broil for a few minutes, but I don't think it is a necessary step if you have roasted uncovered. The cheese will melt from the heat of the cauliflower, unless it is to get it browned a little. Very nice change for us from cajun seasoned cauliflower. Thanks for the recipe!

I did this on the bbq. Just put cauliflower, oil and garlic all mixed into a foil packet. BBQ about 10 minutes on one side, flip and cook 10 minutes more. Open packet and sprinkle with parmesan, salt, pepper and parsley. Close packet for 5 minutes to let cheese melt. Excellent, it smells as good as it tastes. This is the best way to have cauliflower.

Thanks for such a great recipe! I have gotten so I make this all the time and have tried various techniques & ingredients. Our favorite is: 3-4 T of extra virgin OO, 6-8 cloves of chopped garlic, about a tsp of garlic powder, salt, ground pepper, 1/3 c parmesan, I mix that all in a zip lock baggie and let maranaide at least an hour. I do it at 450 for 20 - 25 minutes until it browns a little. Then I pull it out & wait for the rest of my meal to finish cooking. Just before serving I sprinkle with extra sharp cheddar cheese & parsley & throw in the broiler for couple of minutes until nice & hot & cheese is crunchy on the pan. I have had a lot of teenagers mothers call me and ask me for this recipe because their kid came home and raved about it. P.S. My farvorite is to do this on my pampered chef cookie sheet stone so no need to pre-greese. If that's being used for something else I use a regular cookie sheet & put down a piece of tin foil otherwise cleanup can be a real pain.

I had never tried cauliflower (unbelievable, I know), and it was so delicious prepared this way! I didn't change a thing as far as the ingredients go. I lined my pan with foil because I always end up having to soak my pans for weeks after roasting vegetables, haha. I also covered the pan with foil while cooking it... I think that's why my cauliflower came out soft and not a bit crunchy as some of the other reviewers have mentioned. Broiling it at the end was such a nice touch. The cauliflower was slightly browned and the cheese was melty... I love this!

I don't much care for cauliflower, but this recipe is great. I followed the recommendation of other users and lowered the temperature. I baked the cauliflower/garlic/oil mixture at 400F for about 30 minutes, stirring half way through, followed by ~5 minutes under the broiler after the addition of fresh parmesan.

I made this last night. It was wonderful. And easy. It baked in the oven while I did other supper things. Then it had to sit on the counter (covered with foil) while the broiler was busy with salmon fillets (I took it out of the oven while it was a bit undercooked). I mixed the cheese and seasonings in with the cauliflower rather just leaving it set on top and stirred the dish a couple times while it was broiling. My husband and teen-aged son loved. A great way to fix an under-utilized veggie.

Really great flavor. A nice change for dinner.

This didn't have a ton of flavor, but it wasn't too bland either. I made it exactly as written except that I used 16 oz. frozen cauliflower instead. Watch your oven--the time/temperature in this recipe was a little too much for my oven and some of the cauliflower pieces started to turn black. I caught it just in time, but only left it in for about 18 minutes.

I made this recipe tonight for the third time, and it was PERFECT-so delicious that I am going to double it for a company dinner party next month. I cut the cauliflower into SMALL florets. I steamed the cauliflower for 4 minutes. I then mixed the cauliflower in a bowl with the garlic, olive oil, fresh parsley, and I added 1/2 chopped red onion, a few baby carrots that I peeled with a potato peeler, some fresh oregano and a squeeze of fresh lemon juice. I cooked it covered at 400 until it was soft enough (at least a half hour). We like it soft, but that is a personal preference. Then I added parmesan cheese and whole wheat bread crumbs and broiled for 2 minutes uncovered. My broiler is extremely hot. Yummy !!

I have been making cauliflower this way for years and it is simply the best! Roasting really brings out the flavor of the cauliflower. I would suggest turning the temp down to 400 and roasting for 20-25 minutes. Also, make sure you cover your baking dish with aluminum foil! This will prevent your garlic for scorching and make your veggies more tender.

This was great, I tweeked it by adding yellow squash and sliced onions. I also added some grated mozzarella and stirred it through before I broiled it. I found keeping it covered until the last 10 min helped to soften it up just a little. Will cook this one often!

I am not a big cauliflower fan but this was great! The only thing I did different was add about a cup of shredded cheddar for the last 10 minutes of bake time. YUM!

Very, very good! I added some extra garlic because I am a garlic freak, mixed the parsley with the oil mixture and, before broiling, added about 1/4 cup of buttered Italian bread crumbs to the top. I did bake the cauliflower in a covered casserole but I cooked it for about 40 minutes because I like the cauliflower soft and juicy. It WAS that and my husband and I alone polished off a very large cauliflower --- which I served with baked sweet potato and pan-grilled chicken breasts. A relatively low calorie, healthy and delicious meal. I will be preparing cauliflower in this manner again and again. Thank you for sharing!

This made me wish I hadn't waited 34 years to try cauliflower!

I have already made this a bunch of times. It is wonderful. I don't put the parmesan on it. I put the parsley in the bag with the califlower and cook it all together for the 25 min. Its usally brown enough without broiling.

This is simply the best!!! I love cauliflower, and this is my favorite recipe for it. I don't bother with the bag, just stir it all up in the baking pan. I also always use seasoning salt.

very kid friendly!

hubby said 'I don't usually like cauliflower but this is great!' nuff said!! (he also likes the 'smashed cauliflower' recipe on allrecipes which tastes like mashed potatoes--also worth a try!) and I only had garlic oil (instead of real garlic) and forgot to use the parsley! it's worth it to use real grated parmesan (gets all crunchy!) and I recommend dipping it in some pesto! thanks for a fantastic idea!!!

The first time I thought this was OK..not really memorable, but my husband liked it ..preferring it to mashed cauliflower (yeah, we were doing the Atkins thing). So, I decided to revisit the recipe. This time I replaced my pre-grated parmesan (yeah.. the kind in the green shaker bottle), with some Parmigiano-Reggiano I grated fresh, this melted better and allowed you to actually taste the cheese, as the garlic in this dish can be pretty over powering. I thought it was pretty tasty this time and intend to use it again. Thanks Shellery.

If you are a cauliflower lover, please try this recipe. It is absolutely delicious! I roast in a large baking dish so I can spread it in a single layer taking 15-20 minutes in my oven. When I take it out to broil it, I put it in a oven proof serving dish and sprinkle on the parmesan and parsley. Yum!!

I didn't use the cheese nore the parsley. I only added one lemon zest. Simply wonderfull!

I loved this and my husband did too and he doesn't even like cauliflower!

I know its only cauliflower but WOW! This was delicious and SO easy! My whole family loved it, and that says a lot. It did take a little longer to bake than it said...I just left it in the bottom of the oven while I broiled the flank steak we were having with it.

SO GOOD! I cleaned out the fridge and instead used 1 green bell pepper, 1 italian squash, 1/2 head of cauliflower, & 3 carrots. The cauliflower definitely had the best flavor, but all were very delicious (and healthy!). Also, I forgot to stir halfway through and just did it before broiling and everything turned out perfect.

I've loved roasted cauliflower since I was introduced to it in culinary school... I liked the addition of garlic, even though some pieces were a bit charred by the end of the cooking time. I went the full 25 minutes, as I love the caramelization that begins to occur around that time. I added maybe 1/4 tsp crushed pepper flakes and skipped the step of adding the parm and parsley. To finish it off, I just gave it a good squeeze of fresh lemon juice and tossed it around. I eat this like candy...

YUM! Side dish with Artichoke Chicken. The only thing I did different was cover with alum foil for the first 10-15 minutes. I then stirred and broiled on high. Think with my oven temp I could've gone without covering first since they were a tad bit mushy. Still great and I will make again!

My first attempt at this recipe tasted great, but the garlic and cauliflower were a little too burned for my taste. So, I reduced the temp to 400, started roasting the cauliflower with a little olive oil for 15 minutes, then added the garlic and more oil for an additional 15 minutes (covered in foil). It turned out perfect. Also, I omitted the cheese and parsley.

This is fabulous and easy! I accidentally forgot to add the parmesean at the end, and it still tasted delicious with just the garlic (lots of it!), salt and pepper. I will definitely be making this again.

This is a nice change of pace. Not knock your socks off fabulous, but a solid weeknight side. It was easy, healthy, and tastes great. I followed the recipe (though I didn't measure anything) and I added a dash of garlic powder, some dry minced onions, and a dash or 2 of crushed red pepper to the mix. Thanks for *introducing* me to cooked cauliflower that doesn't smell gross! ;)

We absolutely loved this. The darker it got, the tastier it got. We did some with and some without the parmesan at the end and it was good both ways. If your broiler gets too hot you can toast finely grated parmesan in a non stick pan over med-low heat. Shake or gently stir often so it browns evenly. It's super yummy. A lot of reviews suggest covering the dish - that completely defeats the purpose, it won't be roasting. For this recipe you want the cauliflower to turn dark. The black edges were my favorite part!

Great dish! Followed the other suggestions to cover with foil & roast at 425. Also added 2 small chicken breasts which I cut into 1" pieces. Served over brown rice to round out the meal.

Holy COW! So delicious. I used garlic salt instead of regular and didn't read the direction well so I added my Parmesan and Parsley when I stirred half way through....it was out of this world. I did sprinkle it with a tad more parmesan and garlic salt as soon as it came out of the over. The slightly crispy pieces I scrapped from the bottom of my dish were our favorite. =-)

Very good. My husband loved it.

OH MY GAWD...this was the FIRST time I ever tried to cook cauliflower and let me tell you this is GOOD...I didn't even know if I really liked cauliflower...but I DO NOW!!! This was easy and VERY flavorful. The only thing I think I did wrong (so I will share my ignorance with the world so that hopefully I will be the only one that does it) was to use that type of grated Parmesan Cheese that you buy off the grocery store shelf, and even with that this was still DELICIOUS. Didn't change a thing!!! My only suggestion is the serving size be adjusted from 6 to 1...because 1 person can easily eat the ENTIRE thing this is so good. I will be cooking this at least once per week.

This is a great use of a healthy vegetable. I only had dried parsley and I added it before. I didn't really measure anything either. After reading the other reviews, I decided to cover with foil until the stirring, and this kept the garlic from burning. Thanks!

This is a great way to prepare cauliflower. Even my kids love it.

OMG !!! Look at my user name. I put some really choice sirloins on the barbie tonight and this dish in the oven, then ate maybe 4 oz of beef & every bit of the cauliflower I could scrounge. That scenario is less likely than seeing the Panama Canal jammed with two foot ice. Best dish I've found on this site. Now, I did double the garlic and next time I will treble it, but that's me, the garlic-lover. Anyone who likes garlic who doesn't try this recipe is making the mistake of their culinary career. Me? Saying anything so positive about some vegetables? UN-bloody-Believable.

The best cauli I have ever made or eaten! It is good cold too; I used some in a cold pasta veggie salad and it really made it super tasty. I tossed about 5 sliced cloves of garlic in a bowl with the olive oil and cauli. Next time I will use a smaller casserole though; an 8-inch square would have been sufficient, and it keeps the cheese together. Mmm, thanks for the recipe!

Baked for 40 min @ 400. Didn't broil. It was great.

I need to double this recipe next time, as it's fabulous and the entire family eats it with no complaints. I didn't change a thing. Baked it in an enameled cast iron roasting pan at 450 degrees for the entire time and it browned beautifully.

This was really tasty as is, but cooking time seemed a bit off, and needs a little more seasoning to really be a favorite.

Very nice! We'll definitely do this again. I was cooking with something else so I had it in at 450 for 15 minutes, then lowered to 350 for 20 minutes. I did not need to broil and forgot to add the cheese. It was tasty anyway and I cannot wait to make it again and remember the cheese! LOL

450 degrees was too hot an oven and the garlic burned.

It must be me....everyone else seems to love this recipe. Is the cauliflower cooked ahead? Did I buy bad cauliflower? Mine did not cook. I had to add some water to steam it. I also added asiago cheese which gave it more flavor. Would like to see more vegetable side dishes. Thanks for sharing, Pi

Being diet-conscious and lactose intolerant, I ommitted the cheese and added a liberal dose of oregano along with the oil and garlic. It had a nice italian zip and fewer calories.

I had some left over cauliflower so thought I'd give this recipe a go. I wish I had just boiled the cauliflower, because I found this oily and not appetizing at all. S

I am not a big fan of cooked cauliflower but my husband is so I tried this recipe. It was delish! I will make again!

Very Good. I steamed cauliflower in a microwave steamer for 4 minutes then stirred w/oil & garlic. Placed in a foil line pan, sprinkled w/ parmesan & placed in broiler on low for about 5 min. until golden brown. Turned out perfect! So quick and easy with these modifications. Done in less than 10 min. Even my kids enjoyed.

Like others I found the heat far too high. As well, I put a lid on. Followed the advise of one reviewer to use a bowl but then found that the garlic pieces were burning. My suggestion is to infuse the oil with the garlic in a pan, strain the garlic out before using oil. If that is adding one more step then perhaps just garlic powder could be used, (although I'm not a fan of powder it does have its uses). It will be a matter of tweaking between the heat, lid, and garlic.

My kids like Cauliflower but this made them love it. I have three kids from 5 yrs to 11 yrs old and they could not stop asking for more. This is the first time there hasn't been leftovers. Great taste and easy to do.

This is soooo good and so easy! Everyone loved it!

This is the only way I cook cauliflower. Family who didn't like cauliflower loved this recipe. I bake 15 minutes at 425, turn over the cauliflower, bake 15 mins. add cheese, bake 10 mins. I do not cover as I like the cauliflower to brown a bit rather than steam. I make this even when I'm cooking for one as it reheats nicely. I use fresh shredded Parmesan cheese in place of grated.

This is amazing, I've made this multiple times though each time I add a little less oil. So far I'm down to only adding one tablespoon and I still think it can go for less, keep in mind the cheese has its own oils/fat adding to this. But wow, I don't think I could ever get tired of eating this

Very good!

Fabulous and easy too! I used half a head of cauliflower for just two of us and reduced the other ingredients accordingly. You need to keep an eye on the last few minutes as it can burn quickly.

Nice side dish with a very mild taste. Next time I make this I'll just toss the cauliflower florets with the oil and the garlic. Putting all into the bag and shaking left quite a bit of the garlic sticking to inside of the oily bag which then left a mess to get out to put on the cauliflower.

This mostly just tasted like cooked cauliflower to me - which is fine. I just didn't get much flavor from the roasted garlic.

Made tonight n I so enjoyed it I made a meal of it! It was delicious & am so thankful for this recipe. Most certainly will make again!

This was delicious. Note: You DO NOT need to cover while roasting. Just make sure your rack is in the middle of the oven, and turn the cauliflower after about 10 minutes. I had cut my florets in half, because they were quite large. Because of this, I reduced the roasting time by 5 minutes. After adding the parmesan and parsley, I put the oven rack on the top and broiled for about 1-2 minutes. Perfect! Will make this again. Thanks for the recipe!

My kids (2,5,6yrs old) loved it and asked me to get more cauliflower. Thank you for the great recipe!

I chose not to rate it since I omitted the parm., and I would imagine that's where the recipe's best flavor comes from. Still, after only using 1 T. oil and 1 T. low-fat butter substitute, and adding red pepper flakes, basil, and seasoning salt, I would have to rate it a 4. I was still expecting blandness, but in the end, I was quite pleased!

Wow! This was really good. I made some changes that my husband loved. I added some grated carrots, sliced mushrooms, and some leeks chopped small. Also, I stirred in the parmesan cheese and (dried, didnt have fresh) parsley before baking, then I added 3 Tablespoons of milk (with a sprinkle of seasoning salt), and stirred every 10 minutes. When cooked, I sprinkled mozzarella cheese over the top and broiled. It was fabulous!

A very good way to make cauliflower! Thanks !

pretty good, kids liked it too ! Adding Feta cheese and dried cherries gave the more flavor punch !!! MMMMM

This is my new favorite Cauliflower recipe too. It was great. The timing and directions were right on. I added a little bit of chopped red onion to mine and I grated fresh Parmesan. Superb!

This recipe is really fantastic. I added Kosher salt to the oil and garlic to give it more flavor. I also covered the cauliflower for the first 20 minutes or so, because we like ours tender, not crunchy. With lots of black pepper and freshly grated Parm. Reggiano, this was awesome, almost like scampi. (I know that sounds weird, but the extra virgin olive oil and Parm. Regg., yum.) Next time I'm going to add a little crushed red pepper in with the oil and garlic. This recipe spiced up a dinner of turkey sandwiches.

YUM! This was met with approving around he table. I used a mix of cauliflower and broccoli. I will make this often. Thanks SHELLERY.

This is so delicious! I covered it for the first 10 minutes, and cooked it at 425 because that was what my pork tenderloin was cooking at. I loved it!

I love this recipe and have been roasting my cauliflower for years. The only thing I do is skip the parsley and add crushed rosemary. The flavors really compliment each other and this has become a family favorite.

Excellent and easy. I used a 4-cheese blend already grated, and I used a bit more than 1/3 cup.

I don't like cauliflower, while my son and husband do. They both loved this dish and I even found it to be pretty tasty!

My family absolutely loved this recipe. Even our twins who are only 2 1/2. I do recommend covering for the first part of baking or the garlic will burn and be bitter. Second half, toss, leave uncovered.

THANK YOU, Shellery, for submitting this one! Trust me folks, it is WONDERFUL. If you love garlic and you love cauliflower, you are gonna LOVE, LOVE, LOVE this dish! And as an added bonus, its super simple to prepare! What more could you ask for? Just follow this recipe as written and you can't go wrong! EXCELLENT side dish for just about any meal.

so yummy - i made one batch of cauliflower and one exactly the same with broccoli - both flew off the table.

This was amazing. I suggest using broccoli as well for a nice combination. A nice sprinking of sea salt is crucial, not just pepper. Cover for the first half of cooking time, then uncover for last 10 minutes. Extra parmesan cheese before broiling is wonderful, too!

Very good. I also lowered the oven to 400 degrees. I can't imagine why anyone would even think about covering this as you would end up with steamed cauliflower.