Roasted Cauliflower & Onions

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READY IN: 1hr
SERVES: 12
UNITS: US

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