Ingredients

• 5 to 6 cups cauliflower florets, about 1 1/2 inches in diameter (from 1 medium cauliflower)
• 1/4 cup extra-virgin olive oil
• 1 tablespoon sliced garlic
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons grated Parmesan
• Chopped chives, for garnish

Directions Preheat the oven to 500 degrees F. Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives and serve immediately while still warm. Comments

• First off, this stuff is massively better than steamed cauliflower.
• Be careful not to cut the florets too big, otherwise they are a bit tougher than you want.
• This recipe might have a bit too much salt. I think I tried a tbsp instead of tsp. Double check next time.
• Instead of just drizzling the dressing over it, it would probably be better to mix it in a bowl and then toss the cauliflower in it. Then drizzle the extra over it.

Source: http://www.foodnetwork.com/recipes/emeril-lagasse/oven-roasted-cauliflower-with-garlic-olive-oil-and-lemon-juice-recipe/index.html

Update: 2014-09-16 I made this again this evening. The 1 tsp of salt is a good amount, although may 3/4 tsp would be better, but maybe not. I was out of lemon juice, so I used 2 tbsp of apple cider vinegar. Worked well. If there is only a tiny bit of carmelization on the bigger chunks, you might want to add 2-3 minutes of cooking time. Definitely mix the marinade in a bowel first and toss all the cauliflower so that it is all evenly coated. I'm now of the opinion that this is about the best way ever to serve cauliflower. I'll never steam it again.

Update 2014-10-09 I made this again this evening. Cooked it for 20 minutes this time, which was too long because some pieces burned on the bottom. I also used green cauliflower, but I don't think that tasted as good as plain. Next time, just use 15 minutes but make sure all the pieces are small enough.

Update 2020-03-14 Today I was a bit lazy. Instead of mixing all those ingredients, I just used one cup of ubercheap Italian dressing. It was a really big head of cauliflower. I put it in the oven at 500 degrees for 17 minutes. Then I took it out, pushed it around a bit, and put it back in for three minutes. Tastewise this entirely worked. I would serve it to guests, although it's not a professional offering. The big issue is cutting the pieces small enough to cook decently. It may take you two or three times to figure it out. Okay, this was actually awesome. The cauliflower had enough resistance to be enjoyable chewing, and it was soft enough not to be annoying. My skills are improving.

Update 2023-03-30: today I made the recipe using broccoli instead of cauliflower. Broccoli is less dense, so I checked after 10 minutes, then let it sit in the often with the heat off for three more minutes. I only used 3/4 tsp of salt, which was still too much.  Alas, this version with broccoli doesn't seem as good as the cauliflower version.

Update:  I've come to the conclusion that the salt should be left out of the recipe completely because the parmesan cheese has more than enough salt in it.