1 large head cauliflower, including stems, chopped
2-3 T olive oil
2-3 T balsamic vinegar
fresh ground lemon or green pepper to taste
1/8 t salt
Preheat over to 375. Chop cauliflower into large bite size florets, then toss in a bowl with olive oil, salt and pepper. Spread flat on a cookie sheet and roast, checking and stirring every 5 minutes (cooking time will be about 10 minutes.) Cauliflower is almost done when it is somewhat soft– but far from mushy– and lightly browned. Return to bowl to toss with balsamic vinegar and Parmesan cheese. Return to cookie sheet, continue to roast until the cheese is melted, about 3-5 more minutes.