Roasted Cauliflower & Onions |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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A yummy side dish from Woman's Day. The total amount of cauliflower needed is about 5 pounds. Ingredients:
1 small head purple cauliflower, cut in 1 1/2-inch florets |
1 small yellow cauliflower, cut in 1 1/2-inch florets |
1 small green cauliflower, cut in 1 1/2-inch florets |
1 small white cauliflower, cut in 1 1/2-inch florets |
3 large vidalia onions, each cut lengthwise in 8 wedges |
3 tablespoons extra virgin olive oil |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 cup pitted kalamata olive, cut in slivers |
1/4 cup grated parmesan cheese |
2 tablespoons chopped italian parsley |
Directions:
1. Heat oven to 475 degrees F.
2. Put cauliflower and onions, then oil, salt and pepper in a heavy-bottomed roasting pan; toss to mix and coat.
3. Roast 40-45 minutes, tossing vegetables every 15 minutes, until lightly charred and tender.
4. Add olives, cheese and parsley; toss to combine.
5. Transfer to a large serving bowl.
6. Serve hot, warm or at room temperature.
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