Roasted Garlic and Parmesan Cauliflower

I love love love this new way to cook Cauliflower. Dude. They has garlic and parmesan on them. How can you go wrong? I'm totally burnt out on canned veggies and steamed veggies, so I'm always open to new yummy and healthy ways to cook veggies. So this gets an obvious 5 stars from me.

Roasted Garlic and Parmesan Cauliflower (from my desperate-to-find-a-good-way-to-cook-veggies mind)
Serves 2
* Olive Oil Cooking Spray
* 2 cups cauliflower
* 1 pinch salt
* 1 pinch pepper
* 1 tsp garlic powder (or 2 cloves minced garlic) (or BOTH!)
* 1 oz fresh parmesan cheese, shredded

Wash cauliflower (Don't soak it as acts just like a sponge! Just rinse it under a stream of water.) Cut you cauliflowers into bite-size florets. I like to cut mine so that it has a flat edge so that it lays flat in the pan. That way it gets a little crusty on the bottom...because we all know that crusty is good. Spray cookie sheet or casserole dish with a thin coat of olive oil cooking spray. Lay your cauliflower in the coated dish with the flat side down. Spray a quick coat of olive oil spray over the top of the cauliflower. Sprinkle salt, pepper and garlic over cauliflower. Put in oven at 425ºF degrees for 20 minutes or however long it takes to get to your desired tenderness or brownness (I know brownness is not a word). Take out of oven and sprinkle with parmesan cheese while hot.

Points per serving: 1