From: Culinary in the Desert
This is how I used up the CSA cauliflower this week. I've never been a fan of cauliflower, but this stuff was GOOD. I used Parmesan because I didn't have Asiago. I would definitely make this again.
8 cups 1" thick slices of cauliflower florets
2 tablespoons extra-virgin olive oil
1 teaspoon dried marjoram (I skipped - didn't have any)
1/4 teaspoon salt
fresh ground black pepper to taste
2 tablespoons balsamic vinegar
1/2 cup fresh grated Asiago cheese
Preheat oven to 450
In a large bowl, toss together cauliflower and oil - season with marjoram, salt and pepper, tossing again to coat well.
Place a large baking sheet coated with nonstick spray in the oven for about 5 minutes to heat up.
Carefully remove the baking sheet and scoop the mixture onto it, spreading to form an even layer. Place in the oven and roast until the cauliflower starts to soften and brown on the bottom, about 15 to 20 minutes. Remove from the oven and drizzle the cauliflower with vinegar - toss well, then sprinkle with the cheese. Place the sheet back into the oven and continue to roast until the cheese is melted and any moisture has evaporated, about 5 to 10 minutes more.
Makes about 2 to 4 servings