Potluck Summer Parties: What should I bring?

I'm going to an end of summer party in a couple of weeks and need to bring a dish to pass.  I've been pondering what I could make and decided to make a list of the possibilities.  Of course there's the obvious selection of meat, but this list is geared towards what you could bring as a guest.

Broccoli Salad

Salad

(Skinny) Taco Dip

Oven BBQ Chicken Breasts

Macaroni and Cheese

Cocktail Meatball

Cheesy Cauliflower

And then there are all the pasta and potato salads that you could possibly think of.  In my search, I think I have decided on the broccoli salad.  Unless anyway has a suggestion for me!  What's your favorite dish to make for parties?

Cheesy Cauliflower

This post should be called "Confessions of a Mac and Cheese Addict".  I have several recipes for macaroni and cheese that I absolutely love.  I could probably eat it every day.  Even the box kind is fine for me, although I do tend to doctor that up a bit.  I love pasta in general, really, but it doesn't always love me back.
So, with all this hype about cauliflower (which I also love), I decided to make a mac and cheese substitute.

Ingredients:

• 1 head of cauliflower
• 2T butter, melted
• 4 oz extra sharp cheddar, shredded or cut into small pieces
• 1T grated Parmesan
• 1t parsley flakes
• salt and pepper

Directions:

1. Preheat oven 350 degrees.
2. Wash, drain, and cut up your cauliflower.  I prefer just the florets, but do as you wish.
3. Place cauliflower in an 8x8 glass dish.  
4. Sprinkle parsley, salt, and pepper over cauliflower.  Add the cheddar and toss with your hands (or a spoon, if you're afraid to get dirty) just enough to let it all mix in.
5. Pour melted butter evenly over cauliflower and then sprinkle with grated Parmesan.
6. Bake for 20 minutes, stir, bake for an additional 20 minutes.

Tips:

• If you want a faster baking time, you can cook your cauliflower first by boiling or steaming until almost done; it will cook more in the oven.  I would then suggest raising the oven temp to 400 degrees and cooking for 15-20 minutes.  This should be long enough to melt the cheddar and start to get crisp on top.
• For extra crispness, mix bread crumbs with the Parmesan.
• Make sure your cauliflower is drained VERY WELL.  Otherwise, you will have a watery mess at the bottom of your dish.  Like this... (still tastes great, though!) 
  

Roasted Garlic and Cauliflower with Rotini

Recipe adapted from Mel's Kitchen Cafe

When I first came across this recipe I thought, "that sounds delicious, but way too complicated."  The deliciousness kept pulling me back and finally I succumbed to the daunting instructions.  So, here is my version and attempt at simplifying...

Ingredients:

• 2 garlic bulbs (or heads, whatever you want to call it; it's the WHOLE thing of garlic.)
• 6 tablespoons plus 1 teaspoon extra-virgin olive oil (=1/4 cup + 2T + 1t)
• 1 head cauliflower
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon sugar
• 1 pound rotini
• 1/4 teaspoon red pepper flakes
• 2 tablespoons lemon juice
• 1 tablespoon parsley
• 1 cup grated Parmesan cheese

Directions:

1. Place large cookie sheet on middle rack and preheat oven to 450 degrees.
2. Cut the top quarter off of the garlic bulbs and remove the papery skins.
3. Spread about a 12 inch piece of foil on the counter and place garlic heads, cut-side up in center.  Drizzle with 1/2 teaspoon oil over each head.  Fold the sides and top of foil to seal well, then place directly on the oven rack next to the preheated baking sheet.  Roast until the garlic is very tender, about 40 minutes and then remove the foil packet from the oven, open the foil and set it aside to cool. 
4. While the garlic is roasting, cut the cauliflower into large bite-sized pieces, discarding stems.  Place the cauliflower in a large bowl; toss with 2 tablespoons oil, salt, pepper, and sugar.
5. Remove the hot baking sheet from the oven. Transfer the cauliflower to the baking sheet and spread into an even layer. Return the baking sheet to the oven and roast until the cauliflower is well browned and tender, 15 to 20 minutes
6. While the cauliflower roasts, cook pasta according to box directions. 
7. Squeeze the cooled, roasted garlic cloves from their skins into a small bowl. Using a fork, mash the garlic to a smooth paste, then stir in red pepper flakes and 2 tablespoons lemon juice. Slowly whisk in remaining 1/4 cup oil.
8. Drain the pasta, reserving 1 cup cooking water, and return the pasta to the pot. Add the chopped cauliflower to the pasta; stir in the garlic sauce, cooking water, parsley, and ½ cup cheese. Adjust the consistency of the pasta with additional cooking water and season with salt, pepper. Serve immediately, sprinkling with remaining ½ cup cheese.

Yes, there are a lot of steps, but I felt like a chef once I was done with this one!  It turned out delicious!  Even my picky husband loved it.  The next time I make this, I will definitely cut it in half.  It was WAY too much for two people.