- 8 c. cauliflower florets
- 2 Tbsp olive oil
- 1 tsp dried marjoram
- 1/4 tsp salt
- freshly ground black pepper, to taste
- 2 Tbsp balsamic vinegar
- 1/2 c. finely shredded parmigiano-reggiano
Preheat oven to 450. Toss together cauliflower, olive oil, marjoram, salt, and pepper. Spread on baking sheet and roast until browned and softened – about 15-20 minutes. Remove from oven and toss with vinegar. Sprinkle with cheese. Roast for 5-10 minutes longer.