Roasted Cauliflower with Onions and Rosemary

By Unblond1

Ingredients

• 2 head(s) (about 2 pounds each) cauliflower, separated into 1-inch flowerets
• 2 medium red onions, each cut into 12 wedges
• 4 clove(s) garlic, peeled and crushed with side of chef's knife
• 2 tablespoon(s) olive oil
• 1 tablespoon(s) (chopped) fresh rosemary leaves
• 3/4 teaspoon(s) salt
• 1/4 teaspoon(s) coarsely ground black pepper
• 1/4 cup(s) (chopped) fresh parsley leaves
• Rosemary sprig, for garnish
• Read more: Roasted Cauliflower with Onions and Rosemary - Good Housekeeping

Preparation

Step 1

1. Preheat oven to 450 degrees F. 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-inch jelly-roll pans. Roast vegetables on 2 oven racks 40 minutes or until tender and browned, stirring occasionally and rotating pans between upper and lower racks halfway through roasting time.
2. Transfer vegetables to platter. Sprinkle with parsley to serve. Garnish with rosemary sprig.


Read more: Roasted Cauliflower with Onions and Rosemary - Good Housekeeping