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 :)

Reviewed On: Feb. 21, 2010

Great idea for broccoli! I've only made this once; next time I may blanch the broccoli. My changes: 1) I didn't use salt or make a garlic paste because I wanted to try my new garlic grater from the Delray Beach FL Garlic Festival. (Works fine! :-) 2) I only had whole-grain dijon, so that's what I used, 3) I cut down on the oil a bit thanks to other reviewers, and 4) just before serving I tossed in some grape tomatoes. 5) I put the cheese on the table as a choice. I'll definitely make again, and will enjoy tweaking the recipe.

Reviewed On: Mar. 18, 2009

I found this recipe with "ingredient search" since I have 1 cup ricotta...after reading reviews, I added sauteed onion and garlic to the ricotta, and fresh Italian parsley and oregano. Thanks for the original recipe; I wouldn't have thought of gratin potatoes to "use up" my ricotta.

Reviewed On: Nov. 25, 2006