8 cups 1-inch thick slices cauliflower florets (about 1 large head)2 tablespoons extra-virgin olive oil1 teaspoon dried marjoram1/4 teaspoon saltFreshly ground pepper to taste2 tablespoons balsamic vinegar1/2 cup finely shredded Parmesan cheese
1. Preheat oven to 450 degree F2. Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Spread on a large rimmed baking sheet and roast 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 metled and any moisture has evaporated, 5 to 10 minutes more.