Garlic Parmesan Roasted Cauliflower

I am always looking for new and improved ways to cook vegetables.  I recently decided that cauliflower is really good.  It seems very creamy to me in my non-dairy world.  So I found this recipe for garlic parmesan roasted cauliflower and was excited to try it out.

I followed the recipe as is but needed to add another tablespoon of olive oil (4 total).  She said to add salt and pepper to taste; I just hate it when they say that since you have to add it before you cook it.  How do you know?  So I guessed and used 1/2 tsp salt and 1/8 tsp pepper and that tasted good to me.  Now that I've eaten it I would also use less Italian seasoning.  I suppose it would depend on how big your cauliflower head is but I would try half the amount (1/2 tablespoon).  It was just a little too well-seasoned for me.  

So here it all is after being "tossed" in the bowl. 

I spread it around the pan that I did not grease (because I thought the olive oil would help me out a little here) but should have greased.  

After roasting.  I roasted it 35 minutes at 400 and next time I will try 30 minutes.  It wasn't too brown for me and I devoured it all but I would like to try it a little less crispy.  It actually reminded me of croutons, which I haven't eaten in years.  

A pretty pile on my plate.  Don't you want some?!