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Roasted Cauliflower with Onions and Rosemary
1 head cauliflower -- cut into florets
1 medium red onion -- cut into wedges
2 cloves garlic -- peeled and crushed
1 tablespoon olive oil
1 1/2 teaspoons chopped fresh rosemary
salt and freshly ground pepper
1 tablespoon chopped fresh parsley
rosemary sprigs -- for garnish
Preheat oven to 450°. In large bowl, toss cauliflower, onion, garlic,
olive oil, rosemary, salt, and pepper until evenly mixed. Spread cauliflower
mixture onto a 15½" by 10½" jelly-roll pan. Roast vegetables for 40 minutes
until tender and browned, stirring occasionally. Transfer vegetables to
platter; sprinkle with chopped parsley and garnish with rosemary sprigs.
1 head cauliflower -- cut into florets
1 medium red onion -- cut into wedges
2 cloves garlic -- peeled and crushed
1 tablespoon olive oil
1 1/2 teaspoons chopped fresh rosemary
salt and freshly ground pepper
1 tablespoon chopped fresh parsley
rosemary sprigs -- for garnish
Preheat oven to 450°. In large bowl, toss cauliflower, onion, garlic,
olive oil, rosemary, salt, and pepper until evenly mixed. Spread cauliflower
mixture onto a 15½" by 10½" jelly-roll pan. Roast vegetables for 40 minutes
until tender and browned, stirring occasionally. Transfer vegetables to
platter; sprinkle with chopped parsley and garnish with rosemary sprigs.
