Roasted Cauliflower with Cheddar & Rosemary

Slicing cauliflower into shingles allows for quicker cooking and desirable browning.  Tossed at the last minute with cheese, rosemary, and chives, it looks great spread out on a platter.

1 medium head cauliflower
4 tablespoons olive oil
4 ounces very sharp yellow cheddar, shredded
2 teaspoon very finely minced fresh rosemary
¼ cup finely chopped fresh chives 

Preheat the oven to 475 degrees F.  Core the cauliflower and cut in half through the stem end. Place flat side down on a cutting board and cut crosswise in ¼-inch thick slices (some will fall apart).  Arrange on a rimmed baking sheet.  Drizzle the cauliflower with 3 tablespoons of the oil and sprinkle with salt.  Roast 10 minutes, turn the slices over and roast 10 minutes longer, until tender and golden. Transfer to a platter. Toss with the cheese, the remaining 1 tablespoon oil, salt and pepper.  Sprinkle with the rosemary and chives.  Serve 4