Roasted Garlic-Parmesan Cauliflower

Roasted Garlic-Parmesan Cauliflower 
Original recipe by ourbestbites.com

I used this recipe as inspiration (gasp! I found it on Pinterest) and then altered as I went.  It's a basic roasted cauliflower dish, but I thought I'd include it for those of you who, like I used to, have a hard time knowing, even in a basic sense, what to do with veggies other than steamed or raw. Not that there's anything wrong with those options either.  I just got bored because I had sooo many vegetables to practice with!  I also learned a great tip about microwaving the olive oil and garlic first from this recipe.  We have found roasting vegetables to be one of our favorite ways to prepare many of them.  Roasting is a great "do ahead" side for a meal, low fat if you leave off the cheese, and tastes great.  

Here is the first problem I ran into when following this recipe. The pictures of the process included a perfectly shaped head of cauliflower that was easy to slice into 1/4 inch slices.  That was not the case with my heads of beautiful, if not perfectly shaped, heads.  So, I used a few heads not one big one. I also found it easier to break apart the pieces rather than slicing it, since the heads were a little looser than the example. 
Here is the original recipe with my notes, of course: 

Ingredients
3-4 tbs olive oil
3-4 cloves garlic, minced  (I used scapes just like in your CSA box, chopped in smaller pieces)
1 head cauliflower  (your guess is as good as mine- I just made a whole bunch of smaller heads until my cookie sheet was full. I didn't need to add more oil, so it must have been a good amount)
kosher salt and pepper
2-3 tablespoons crumbled Parmesan cheese  (I have used grated cheese and it worked fine - or just left the cheese off - it still tastes great!)

Instructions
Preheat oven to 400 degrees.  Place olive oil and garlic in a small bowl.  Heat in microwave for about 20 seconds and set aside.
Remove stem and leaves from cauliflower head and trim into large florets.  Slice each floret into 1/4 inch slices and place on a foil-lined baking sheet.  Drizzle with oil and garlic mixture and sprinkle with kosher salt and black pepper.  Use clean hands to toss to coat.  Add more olive oil if needed.  Bake for 15 minutes and then toss with spatula.  Bake 10 more and then toss with Parmesan cheese.  Continue baking for 5-10 minutes until slightly golden brown on edges.  (This was way to long for my cauliflower. Maybe I had smaller pieces or like it a little more crisp, but I didn't need the last 10 minutes, so keep watching it.)