Roasted Green Romanesco with a Cajun Kick

1 large head green romanesco (sub cauliflower, but not as beautiful)
cajun seasoning blend (or make your own with herbs + chili powder etc)
1/2 C – 1 C water
olive oil
salt & pepper

Heat oven to 400 degrees. Slice romanesco thoughtfully, making some slices thinner and none too thick to be unevenly cooked, also trying to keep them together as much as possible. Place them on a parchment lined jelly roll sheet (lipped) or other baking container with sides and a lot of surface area. Toss in olive oil, salt, pepper, and seasoning generously. Distribute for maximum surface area, and add the water. Roast for 35-45 minutes, until browned on tops and carmelized on bottoms.