Roasted Cauliflower with Garlic

This is a feeble attempt to counteract the death-dealing properties of the last recipe. I have to admit, though, that even though this dish is healthy, it's really, really good. And simple. And easy. It is the only cauliflower dish a friend of mine who hates cauliflower enjoys. Since the cauliflower cooks down so much, it's a very easy way to eat a lot of veggies in one serving. I like to do two cauliflower heads at once, so we can have it for dinner and have leftovers. My daughter, alas, is not a fan, but we keep trying.

*1 or 2 heads cauliflower, chopped into pretty small pieces (say 1/4-3/4 inches-but not a big deal-just chop it up)
*Lots of chopped garlic-the stuff in the jar is fine, though fresh is best. I'll use a tablespoon, at least
*Olive oil
*salt and freshly-ground pepper

Head oven to 375. Put cauliflower in a 9x13" dish. Add garlic. Drizzle with a tablespoon or two of olive oil. Sprinkle with salt and pepper. Stir well. Place, uncovered, in oven. Cook until the cauliflower is a nice golden brown, stirring frequently to keep garlic from burning.