Roasted Cauliflower, Broccoli, And Garlic - cooking recipe

Ingredients

1 small head cauliflower, cut into florets (2 pounds)
1 lb broccoli, cut into florets (fresh)
1 head garlic
3 tablespoons extra virgin olive oil
1/2 teaspoon salt
1 loaf French bread (baguette style)

Preparation

Preheat the oven to 375 degrees F.
Place cauliflower and broccoli into a 9 X 13 inch baking dish, toss with the about 2 Tbsp of olive oil, and sprinkle with salt.
Cut a bit of the top and sides off the unpeeled whole garlic head, exposing as many of the cloves as possible.
Tuck the garlic head into one corner of the same pan and drizzle the head with the remaining 1 Tbsp olive oil (I also pick out any slivers of garlic from the parts I trimmed off and toss them into the pan with the veggies).
Cover the dish with foil and bake for 1/2 hour.
Remove the cover, stir just the florets and cook for 30 minutes more, until vegetables are tender and nicely browned (yes, the broccoli will be a very dark green).
Meanwhile, slice baguette bread into thin bias-cut ovals.
Toast in a toaster oven until lightly toasted (to your liking).
When the veggies are ready, serve the florets in a serving dish, and place the garlic head onto a plate surrounded by your toasted bread ovals; remove some of the garlic using a butter knife and spread on slices as a paste.