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Roasted Cauliflower with Onions and Garlic
2 heads cauliflower, about 2 lbs. each
2 medium red onions, each cut into 12 wedges
4 garlic cloves, peeled and crushed
2 tablespoons olive oil
1 tablespoon fresh rosemary leaves, chopped
3/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/4 cup parsley, chopped
rosemary sprig for garnish
Preheat oven to 450 degrees. In large bowl, toss all ingredients except parsley and rosemary sprig until evenly mixed. Divide mixture between two 15 1/2" by 10 1/2" jelly-roll pans.
Roast vegetables on two oven racks 40 minutes or until tender and browned, stirring occasionally and rotating pans between upper and lower racks halfway through roasting time.
Transfer vegetables to platter. Sprinkle with parsley and garnish with
rosemary sprig.
Serves 12.
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Roasted Cauliflower with Onions and Garlic
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Category: Recipes
Prep Time: Cook Time: Total Time:
Roasted Cauliflower with Onions and Garlic
2 heads cauliflower, about 2 lbs. each
2 medium red onions, each cut into 12 wedges
4 garlic cloves, peeled and crushed
2 tablespoons olive oil
1 tablespoon fresh rosemary leaves, chopped
3/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/4 cup parsley, chopped
rosemary sprig for garnish
Preheat oven to 450 degrees. In large bowl, toss all ingredients except parsley and rosemary sprig until evenly mixed. Divide mixture between two 15 1/2" by 10 1/2" jelly-roll pans.
Roast vegetables on two oven racks 40 minutes or until tender and browned, stirring occasionally and rotating pans between upper and lower racks halfway through roasting time.
Transfer vegetables to platter. Sprinkle with parsley and garnish with
rosemary sprig.
Serves 12.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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