Roasted Cauliflower & Onions
1 Small Head each Purple, Yellow, Green, and White Cauliflower (about 5 lb. total) – cut in 1-1/2” Florets
3 Large Vidalia Onions – each cut lengthwise in 8 wedges
3 Tablespoons Extra-Virgin Olive Oil
½ Teaspoon each Salt and Pepper
½ Cup Pitted Kalamata Olives – cut in slivers
¼ Cup Grated Parmesan
2 Tablespoons Italian Parsley
- Heat oven to 475°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 service bowl. Serve hot, warm, or at room temperature.
Makes 12 Servings. Per serving – 86 Calories, 5g Fat, 3g Protein, 10g Carbohydrates, 3g Fiber, 1mg Cholesterol, 201mg Sodium