When you get tired of cauliflower smothered with cheese sauce, try roasting. I had a tiny, pitiful little head of cauliflower here, so I cut the recipe in half and two of us ate almost all of it. A large head should serve six normal people, who are not us.
1 large head of cauliflower (2 pounds, 8 cups florets)
1/2 medium onion, sliced
2 cloves garlic, crushed
3 Tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup Parmesan cheese, grated
Cut the cauliflower into bite sized florets. Sprinkle on all of the ingredients except for the cheese and toss well to coat. Roast at 425 degrees for 15 minutes, then stir. Roast for 15 more minutes then stir and sprinkle with the cheese. Roast another 10 minutes until browned.