Roasted Cauliflower

The Roommate Diaries, Volume 2: One might wonder how on this extremely eco-friendly Earth to make cauliflower not taste like a dirty garden root. The answer? Drown it in other delectable flavors. The aforementioned dieting roomie has always hated cauliflower, but actually decided this way of preparing the bleached veggie was edible after sampling, then resampling, oversampling, secretly sampling, etc. Score: fearless cook-2, roomie 0.

1 cauliflower head
3 cloves garlic, minced
About 2 tsp lemon juice
About 2 TBSP olive oil
Salt and pepper to taste
1/4 cup Parmesan cheese (or more)

Set oven to 400'. Cut caluiflower into florets and put in a lightly greased caserole dish. Toss in garlic. Squeeze lemon juice over cauliflower (not too much or it will overpower) and drizzle each piece with olive oil. Sprinkle with salt and pepper (more pepper than you think). Cook for 25-30 minutes, uncovered, until the top is lightly browned. Remove from oven and sprinkle generously with Parmesan cheese!
This recipe courtesy of Elise