Recipe review - Roasted Cauliflower

One of my friends headed out on vacation, and before she left, she brought over all of her perishables that we would eat - basically all of her veg. Included was a small cauliflower and a lemon. As I said earlier, I'm going to try out a bunch of things that require little beyond what comes in my box of veg. This is somewhat outside those bounds, but did only require items that I already had in the house.

Here's the recipe I used:

Roasted Cauliflower
• 1 head of cauliflower
• 2-3 cloves of garlic, peeled and coarsely minced
• 1 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 an oven-proof baking dish. Add garlic. Squeeze a lemon over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn't reached 400°F yet, set aside until it has.
Place casserole in the hot oven, uncovered, for 15-25 minutes, until the top is lightly brown. Test with a fork for desired doneness. Remove from oven and sprinkle generously with Parmesan cheese.

My modifications:

• I don't keep Parmesan cheese at home, so I didn't add that at the end, but I was guessing that it was mostly for a little salty flavor. When I tasted it, I realized it had enough salt already and didn't need the addition
• The head of cauliflower I used was rather small, so I reduced the rest of the ingredients by about 1/2
• The florets I cut were a bit on the big side - I recommend that you cut them quite small
  

Conclusions:
This was a nice recipe, and I would certainly make it again. I found that the baking time given didn't make it quite as tender as you might otherwise hope for, so in the future, I'd bake it a bit longer. The lemon gave it a nice zing, and was the primary flavor. It might also be interesting to try a few seasoned breadcrumbs on the top - it might give it an interesting crunch. Overall, I recommend this to others, and will certainly make it again.