Roast cauliflower for a sweet and nutty result. Slicing the cauliflower provides a good flat surface that browns wherever it comes into contact with the roasting pan.
8 cups 1-inch-thick slices cauliflower florets
(about 1 large head)
2 tablespoons extra-virgin olive oil
1 teaspoon dried marjoram
1/4 teaspoon salt
Freshly ground pepper to taste
2 tablespoons balsamic vinegar
1/2 cup finely shredded Parmesan cheese
Preheat oven to 450°F.
Toss cauliflower, oil, marjoram, salt and pepper. Roast on a large rimmed baking sheet until starting to soften and brown on the bottom, 15 to 20 minutes.
Toss the cauliflower with vinegar and sprinkle with cheese.
Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.