Roasted Balsamic and Parmesan Cauliflower

Another great recipe I found on Pinterest, Balsamic and Parmesan Roasted Cauliflower from EatingWell.com. We love cauliflower around her but usually just steam it and add some butter and Cavendars Seasoning. Sometimes we make macaroni and cheese with weenies (hot dogs) and add chopped up par-boiled broccoli and cauliflower. It's a great way to get Greyson to eat vegetables. I must admit...he didn't like this recipe much at all.

I followed the recipe almost to a T. I didn't have dried majoram but did have ground marjoram so figured it would be just as good. I also added the balsamic vinegar at the beginning and didn't wait until it was time to add the cheese. I don't really think that made much of a difference and it was still yummy.

Balsamic and Parmesan Roasted Cauliflower 
8 cups 1-inch-thick slices cauliflower florets, (about 1 large head; see Tip)
2 tablespoons extra-virgin olive oil
1 teaspoon ground marjoram
1/4 teaspoon salt
Freshly ground pepper to taste
2 tablespoons balsamic vinegar
1/2 cup finely shredded Parmesan

Preheat oven to 450°F. Toss cauliflower, oil, vinegar, 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. Sprinkle cauliflower with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.