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Roasted Cauliflower and Onions Recipe

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This recipe for Roasted Cauliflower and Onions, by , is from Gail's Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gail Depuy

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 425. 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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