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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Roasted Cauliflower and Onions Recipe

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This recipe for Roasted Cauliflower and Onions is from Gail's Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 small head each of purple, yellow, green and white cauliflower 5 lbs. total, cut into 1 1/2 in florets 3 large Vidalia onions, cut lengthwise into 8 wedges 3 T. extra-virgin olive oil 1/2 tsp.each salt and pepper 1/2 c pitted Kalamata olives cut in slivers 1/4 c. grated Parmesan 2 T. chopped Italian parsley
Directions:
Directions:
Heat oven to 425º. Put cauliflower and onions, then oil, salt and pepper in 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.
Number Of Servings:
Number Of Servings:
12 people
Personal Notes:
Personal Notes:
This a beautiful dish.

 

 

 

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