Roasted Cauliflower With Onions and Rosemary |
Course : Vegetables
Serves: 8 |
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Ingredients:
2 medium cauliflower (about 2 pounds each) separated into 1 inch flowerets |
2 medium red onions -- each cut into 12-wedges |
4 cloves garlic -- peeled and crushed with side of chefs knife |
2 tablespoons olive oil |
1 tablespoon fresh rosemary leaves -- chopped |
3/4 teaspoon salt |
1/4 teaspoon coarsely ground black pepper |
1/4 cup fresh parsley leaves -- chopped |
1 sprig rosemary -- for garnish |
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Preparation / Directions:
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" 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.
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Nutritional Information:
54 Calories (kcal); 4g Total Fat; (55% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 209mg Sodium |
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