We've never been much of a cauliflower eating family, but this recipe might just change that. It's fabulous! I used frozen cauliflower which I defrosted in the microwave. Be careful not to over bake.

I must admit I was sceptical about roasting the cauliflower but it turned out perfectly cooked (as long as you like your veg with some "bite"). I added some broccoli as well which was lovely. Next time I would try what other reviewers suggested, to add the garlic further into the cooking so it ooesn't burn and get bitter.

I was looking for a way to get some more veggies on the table. This was really good and easy. I used the roast setting on my convection oven and it turned out fantastic. Also use fresh garlic and a little more than stated due to a love for it!

Very Good! Make sure to use fresh garlic. Second time, I used dried minced garlic (lazy me) and it burned a bit. Still yummy.

Loved it! If you don't like garlic, don't bother with the recipe. I will make again & again.

Simple, tasty recipe. I make it exactly as written. I gave it 4 stars simply because the garlic seemed to me to overpower the cauliflower. My kids all liked it, though, so we will definitely be using this recipe again.

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 like this very much (but dont' cook it in a toaster oven - it BURNS!). I also like it better with these variations: Add a sliced red pepper to the cauliflower. Combine the olive oil, garlic & parsley with two chopped spring (green) onions, 1/2 tsp ginger and 3 tbsp lemon juice. Brush this "marinade" over the veg and cook as above. I added a thick slice-worth of toast crumbs and 1/4 cup of finely-grated Gruyere cheese to the Parmesan towards the end.

Historically I'm not a big cauliflower fan, but this rocked my world! Very worthwhile.

Loved it - and so did hubby!

This got to be the best cauliflower recipe out there. I tried it with broccoli as well and it works great too. I also put some bread crums on top to make it more crunchy :)

Excellent, with or without the cheese.

This was absolutely delicious! When I took it out of the oven I started to eat it without the parmesan cheese and it was still great. Definitely a keeper.

Very tasty. Simple and healthy.

Very tasty!! Didn't have enough parm. to cover the recipes suggestion, but it still turned out really good!

Good for cauliflower! Best part was the parmesean crisps.

This is almost identical to the cauliflower served by my favorite middle eastern cafeteria in Houston. I've cooked this twice and love it, and so does my husband who said that's the only cauliflower he's ever liked. I didn't cover it as some said to do - but let it brown before adding the parmesan which really adds to the flavor.