Baked Garlic- Cauliflower

I found myself staring into the refrigerator today looking for lunch.  I saw left over pizza from the night before, deli meats and about four different varieties of bread, and some soup.  Then I saw in the back of the shelf a head of cauliflower.  So...cauliflower it is, and when I roast it up with garlic it is delicious.  Sometimes I want to eat the whole head for lunch. (Makes a great side dish too for larger meals.)

Daphne's Baked Garlic-Cauliflower:

1 Head Cauliflower
3/4 c. chicken broth - low sodium
5-6 garlic cloves
shredded Parmesan cheese  - about 1/2 cup
salt and pepper to taste

Preheat oven to 375.  Clean head of cauliflower and cut into small florets.  Use a small paring knife to slice cloves of garlic into paper thin slices.  Place cauliflower florets in a baking dish lightly greased with olive oil or safflower oil.  Distribute garlic over the top of the florets.  Poor chicken broth over cauliflower and garlic. Sprinkle with salt and pepper and cover with foil.  Bake for 30 minutes or until cauliflower is fork tender.  Remove foil and sprinkle Parmesan cheese on top of cauliflower.  Continue cooking until cheese is browned.