Roasted Cauliflower & Onions
- 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
- Heat oven to 475 degrees F.
- Put cauliflower and onions, then oil, salt and pepper in a heavy-bottomed roasting pan; toss to mix and coat.
- Roast 40-45 minutes, tossing vegetables every 15 minutes, until lightly charred and tender.
- Add olives, cheese and parsley; toss to combine.
- Transfer to a large serving bowl.
- Serve hot, warm or at room temperature.
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Reviews
-
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!
RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!