I believe this is this is the first cauliflower I've had that wasn't raw and on a platter with Ranch dip, broccoli, and cherry tomatoes. It made for a nice change of pace for a side dish.
1 head of cauliflower
2 cloves of garlic
fresh lemon juice
Preheat oven to 375 degrees.
Slice the garlic cloves into quarters and put them in a medium mixing bowl. Add olive oil.
Manhandle the head of cauliflower so that you break it into bits, then cut them into smaller pieces. Add the cauliflower to the garlic and olive oil. Season with salt and pepper. Stir and add more olive oil, enough to coat.
Spread onto a baking sheet and roast for about 15 minutes or until tender.
Squeeze a bit, just a bit, of fresh lemon juice onto the cauliflower and top with grated Parmesan cheese.