Roasted Cauliflower and Garlic is one of a handful of roasted vegetable recipes that came as a revelation to both my husband and me. I grew up on boiled-frozen vegetables, he on canned, heated-up. The idea that vegetables could be flavorful with a bit of crunch and not be watery and mushy was a game changer for both of us. I love the combination of cauliflower and garlic in this recipe, however, I leave out the cumin and the almonds — I like this dish better without both. Also, since we’re just a family of four, we would never cook up two whole heads of cauliflower. One smallish head is plenty for us.