On a flat cookie sheet, place both cauliflower heads root side down and brush them generously with olive oil. Sprinkle them with 1 tablespoon of the salt.
Roast them on very high heat approximately 470 degrees until the tops become slightly blackened and the base of the cauliflower is a bit translucent and slightly tender.
On a cutting board, cut off the heads and separate them into bite size florets.
While they are steaming hot, arrange them on a serving plate and pour the balsamic over them. Sprinkle with the remaining salt, fresh ground pepper. Finish with fresh herbs.