Balsamic and Parmesan Roasted Cauliflower

From Eating Well, January/February 2008

8 cups 1 inch thick cauliflower florets (about 1 large head)
2 tbsp olive oil
1 tsp dried marjoram
1/4 tsp salt
fresh ground pepper to taste
2 tbsp balsamic vinegar
1/2 cup finely shredded parmesan cheese

Preheat oven to 450. Toss cauliflower, oil, marjoram, salt, and pepper. Roast on a large rimmed baking sheet until starting to soften and brown on the bottom, 15-20 minutes. Toss the cauliflower with balsamic and parmesan. Return to the oven and roast until the cheese is melted and any moisture evaporated, 5 -10 minutes more.

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