Roasted Cauliflower & Onions

Recipe by Lainey39

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

Top Review by 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!

Ingredients Nutrition

  • 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
  • 12 teaspoon salt
  • 12 teaspoon pepper
  • 12 cup pitted kalamata olive, cut in slivers
  • 14 cup grated parmesan cheese
  • 2 tablespoons chopped Italian parsley


  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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