Roasted Cauliflower

Roasted cauliflower tastes like a completely different vegetable from the boiled cauliflower our mothers made.  Rather than boiling cauliflower or even steaming it, roast it to bring out cauliflower's natural sweetness, while limiting the strong flavor that it gets when it's overcooked.  The texture ends up being crisp-tender rather than mushy and water-logged.  Roasting cauliflower causes its natural sugars to carmelize, making it even more delicious.  You can also broil the cauliflower for a couple of minutes at the end of the roasting time until slightly brown for a more charred look. 6 to 8 cups 1-inch-thick slices cauliflower florets (1 head) 2 tablespoons high-heat olive oil (not extra virgin) ¼ teaspoon salt 1-2 tablespoons balsamic vinegar (optional) ½ cup finely shredded fresh parmesan or Romano cheese (optional) Preheat oven to 450°F.  Break up the cauliflower with your hands and cut it into similar-sized pieces which have a flat side.  Toss oil and salt together with the cauliflower in a mixing bowl.  Roast the cauliflower flat-side down on a rimmed baking sheet until it starts to soften and brown on the bottom (about 10 to 20 minutes).  Mix cauliflower with vinegar.  Sprinkle cheese over cauliflower.  Return to oven and roast until the cheese melts and the moisture has evaporated, about 2 to 5 minutes more.  
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