Balsamic & Parmesan Roasted Cauliflower
8 cups of 1-inch-thick sliced cauliflower florets
2 tablespoons of extra-virgin olive oil
1 teaspoon of dried marjoram
1/4 teaspoon of salt
Freshly ground pepper to taste
2 tablespoons of balsamic vinegar
1/2 cup of finely shredded Parmesan cheese
Begin by preheating your oven to 450°F.
As the oven preheats, toss the cauliflower, oil, marjoram, salt and pepper in a large bowl. Try to get the seasoning as evenly mixed as possible.
Spread the seasoned cauliflower on a large rimmed baking sheet and roast the florets until they begin to soften and turn brown on the bottom, about 15 to 20 minutes. Remove the florets from the oven and toss the cauliflower with vinegar then sprinkle them with cheese. Return the florets to the oven and continue roasting them until the cheese is melted and any moisture has evaporated, which will be 5 to 10 minutes more.
Serve the cauliflower while warm.