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Roasted Garlic Cauliflower
July 23, 2006

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.

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