Roasted Cauliflower & Onions

Name: Roasted Cauliflower & Onions
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

11 ingredients

6 steps

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.