Roasted Cauliflower & Onions

Submitted by CookingONTheSide

"A yummy side dish from Woman's Day. The total amount of cauliflower needed is about 5 pounds."

 

• Ready In: 1hr
• Ingredients: 11
• Serves: 12

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.

Reviews

[VeggiesPhorMe]

This is a wonderful side dish, and so quick! I have to confess -- was only cooking for 2, so I used 1/2 purple head and 1/2 white head, and only one onion. I actually kept the rest of the ingredients in the original amount listed, and this turned out great. Obviously, I didn't need to have them in the oven quite as long -- 35 minutes was more than enough and gave a nice charred flavor to the onions. We really enjoyed this!