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 :)
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We were going to have cauliflower today but I wanted something different. I used this recipe...