Roasted Cauliflower & Onions

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

• Ready In: 1 hr
• 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.