I really appreciated the time element of preparing this but I would definitely add different spices and maybe garlic. Too much balsamic and I love balsamic...but overwhelms the flavor of the I cauliflower. I will make this again with some of my own additions. also use smaller pieces, they cook better and hold more of the flavors and cheese.
Balsamic & Parmesan Roasted Cauliflower
From EatingWell: January/February 2008
Roasting isn't usually the first cooking method you think of for cauliflower but the results are quite delicious. The florets are cut into thick slices and tossed with extra-virgin olive oil and herbs. Wherever the flat surfaces come into contact with the hot roasting pan, a deep browning occurs that results in a sweet, nutty flavor.