INGREDIENTS:

1 head cauliflower
2 cloves garlic, peeled
handful fresh herbs (a few sprigs rosemary, parsley & sage)
4 Tbs olive oil
2 cups fine, dry, seasoned breadcrumbs

DIRECTIONS:

1. Break cauliflower into small florets, about as big around as a quarter; place in a large bowl.
2. Put garlic, herbs and olive oil into food processor or blender and mix until garlic is completely blended.
3. Pour oil mixture over cauliflower; stir until all cauliflower bits are evenly coated (Note: It works best and breaks less cauliflower if you toss with your hands until evenly coated).
4. Pour breadcrumbs over cauliflower; toss carefully again until all breadcrumbs are stuck on to cauliflower (Note: Depending on how dry the crumbs are, you might need more crumbs; cauliflower should be evenly coated and dry).
5. Lift carefully onto a shallow sided 9 X 12" baking pan; roast at 425 degrees for 10 - 15 minutes or until tender-soft when pierced with a fork.
6. Serve with BBQ sauce, spicy mustard, or ketchup.