Roasted Cauliflower

Who knew that cauliflower could be such a perfect vehicle for olive oil, lemon, garlic, and Parmesan? I love cauliflower and I'm used to eating it raw, steamed or pureéd, but this method makes it palatable to any but the most ardent anti-veggie.

1 head cauliflower
2-3 cloves of garlic, peeled and coarsely minced
Lemon juice from 1/2 or whole lemon
Olive oil
Coarse salt and freshly ground black pepper
Parmesan cheese

Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in a baking dish. Toss in the garlic. Squeeze lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. Place dish in hot oven, uncovered, for 25-30 minutes or until the top is lightly browned. Test for doneness; tines of a fork should pierce the stems easily. Remove from oven and sprinkle generously with Parmesan and serve immediately.