Roasted Cauliflower with Onions and Rosemary
by Arlene Hill
Ingredients:
2 heads of cauliflower, separated into flowerettes
2 medium onions, cut into wedges
4 garlic cloves, crushed
2 tablespoons olive oil
1 teaspoon fresh rosemary leaves, chopped
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh parsley leaves, chopped
Method: Toss together all ingredients except parsley. On 2 jelly roll pans bake vegetables at 350 degrees for forty minutes, rotating pans and reversing
their positions on the two oven racks mid-roasting. Arrange vegetables on platters and garnish with parsley. This can be made and cooled up to 6 hours
in advance and then reheated in microwave.
by Arlene Hill
Ingredients:
2 heads of cauliflower, separated into flowerettes
2 medium onions, cut into wedges
4 garlic cloves, crushed
2 tablespoons olive oil
1 teaspoon fresh rosemary leaves, chopped
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh parsley leaves, chopped
Method: Toss together all ingredients except parsley. On 2 jelly roll pans bake vegetables at 350 degrees for forty minutes, rotating pans and reversing
their positions on the two oven racks mid-roasting. Arrange vegetables on platters and garnish with parsley. This can be made and cooled up to 6 hours
in advance and then reheated in microwave.
