3 to 4 garlic cloves, peeled and minced
2 to 3 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
3 to 4 tablespoons extra-virgin olive oil
1 head cauliflower, cut into florets
Salt and freshly ground black pepper, to taste
About 1/3 cup grated Parmesan cheese

Preheat oven to 425 F.

In a small bowl, whisk together the garlic, lemon juice and balsamic vinegar. Add the olive oil; set aside.

Lightly oil a shallow roasting pan or rimmed baking sheet with cooking spray or a thin film of oil. Place cauliflower in pan, drizzle with garlic-oil mixture, toss to coat florets with oil, then spread them out in a shallow, uncrowded layer in pan.

Roast in preheated oven, uncovered, for about 25 minutes, or until florets are lightly browned and tender. Remove from oven, sprinkle with the salt and pepper to taste, then the Parmesan cheese, toss briefly and scrape cauliflower into a serving dish to serve.

Makes 4 to 6 servings.