Reviewed: Jun. 1, 2009

Not bad.

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: May 31, 2009

used cilantro instead of parsley. yum!

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Marissa

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Reviewed: May 23, 2009

i have this theory that i can put olive oil and garlic on anything and love it... so far it's true! i'm not a huge fan of cauliflower but i ate half a head by myself in one sitting when i made this- it's soooo good!! i made it twice the week i discovered it and ate all the second round!

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Josie

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Reviewed: May 22, 2009

this is BOMB!!! nuff said

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sewoverdrawn

Cooking Level: Intermediate

Home Town: Fort Smith, Arkansas, USA

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Reviewed: May 19, 2009

Excellent and easy! My husband and children loved it--and even asked for seconds.

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Rebecca2220

Cooking Level: Expert

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Reviewed: May 18, 2009

This has become a family favorite! I never thought we would eat so much cauliflower!

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Julie

Cooking Level: Intermediate

Living In: Longview, Washington, USA

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Reviewed: May 11, 2009

Wow a nutritious way to prepare cauliflower. I am a HUGE garlic lover so I will definitely be making this again

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Babydoll

Cooking Level: Beginning

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Reviewed: May 4, 2009

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.

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A cook in Houston

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: May 4, 2009

Fantastic! So glad to find a new veggie dish to add to the weeknight rotation. Thank you!

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krispixVT

Cooking Level: Intermediate

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Reviewed: May 3, 2009

This recipe was decent. I love how the texture came out after following others' advice to cover the dish with foil and cook at 400 degrees, but salt to taste to me usually means just a bit of salt and I had to add a lot. Admittedly, I use kosher salt, so maybe I needed more in the first place, but after much salt adjusting plus added garlic salt and cayenne, then it was good, but not great. I will try this again. My advice is to taste this a couple times before serving, and you'll be good to go. Thanks for the recipe.

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Sarah

Cooking Level: Intermediate

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Reviewed: May 1, 2009

I combined this recipe with a rosemary cauliflower recipe and swapped broccoli for cauliflower. I think it will be terrific with the cauliflower as written, but it was very nice with the broccoli and rosemary and a slightly shorter baking time. Hubby raved and definitely wants it again. Served with grated parmesan on top rather than broiling/melting. OK, looking at this, I'm rating the variations rather than the original--but I believe the original is solid and can take it. :)

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shris

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Apr. 29, 2009

This was nice enough, but wasn't anything especially tasty.

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Beckyg325

Cooking Level: Beginning

Home Town: Lebanon, Oregon, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Apr. 25, 2009

I made this once and my husband (who's a really good cook) made this once. We think it is okay, but nothing special. Sorry. :(

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love my kids

Cooking Level: Intermediate

Living In: Overland Park, Kansas, USA

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Reviewed: Apr. 21, 2009

Wow, just as almost everyone else has said, this is amazingly delicious. Hubby and I felt like it was a treat not a vegetable that we had to force ourselves to eat! I made half a recipe for just the two of us so I cooked it at 425 for 20 minutes then added the parmesan (no parsley) and broiled for five minutes. Make sure to grease the baking sheet or maybe try cooking on tin foil to make cleanup easier. The broiled parmesan is NOT easy to get off an ungreased pan and cooking spray was not a good substitute as I found out the hard way! LOL We will eat this many times in the future! Thanks so much for this easy and yummy recipe. Update: I actually made this again the very next day! I used tin foil on a baking sheet and sprayed the tin foil with cooking spray before spreading the vegetables on it, worked like a charm for same taste with easier cleanup!!

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Carrieh82

Cooking Level: Intermediate

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Reviewed: Apr. 20, 2009

normally I hate cauliflower, it's the smell of it when cooked, it's awful! Anyway, THIS was really good and will certainly keep the vampires away with all the garlic.

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buttgirl

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Reviewed: Apr. 17, 2009

So GOOD!

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Blondie

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Happy Valley, Oregon, USA

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Reviewed: Apr. 12, 2009

I was lazy and found this worked great tossed in a bowl with garlic powder, dried basil and the olive oil! Did need to add salt and pepper however, as it is too bland for my taste.

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leala

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Reviewed: Apr. 12, 2009

The flavor of this recipe was good, but it definately needs more spice, like hot pepper flakes. Also, it took longer to cook by about 25 minutes. Next time, I would add the salt after the cauliflower is roasted, since too much water leaches out during cooking if it is added before roasting, hindering the carmelization of the veggies.

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K.C.

Cooking Level: Expert

Home Town: Willis, Texas, USA

Living In: Conroe, Texas, USA

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Reviewed: Apr. 11, 2009

Easy and delicious! I made this dish tonight. My boyfriend and I are very happy for another successful recipe found!

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Bubba88

Cooking Level: Intermediate

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Reviewed: Apr. 8, 2009

This recipe was very good but slightly bland for me. I eat a lot of Indian food and made the following changes. After baking the cauliflower, I added 1 teaspoon of Corriander Cumin Powder, 1/2 teaspoon of Garam Masala (used in most Indian dishes), 1/3 teaspoon Degi Mirch ( hot red chilli powder) and 1/3 teaspoon of Turmeric. (All these spices are easily available at all Indian stores- MTR brand and you can add more/less to your taste). Toss till the spices are evenly spread, ganish with fresh corriander leaves and serve over steamed rice. I even added 3 medium sized potatoes chopped in the same dish with the cauliflower. Tasted like restuarant style Aloo Gobi (Cauliflower with potatoes).

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Crystaline

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Roasted Garlic Cauliflower

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