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Recipe(tried): ROASTED CAULIFLOWER WITH ONIONS AND ROSEMARY

Misc.

I got this recipe from "Good Housekeeping" magazine. It is really delicious, especially with the fresh rosemary. I hope you enjoy this recipe and the holidays!

ROASTED CAULIFLOWER WITH ONIONS AND ROSEMARY

2 Heads cauliflower (about 2 pounds each), separated into 1 inch flowerets
2 Medium red onions, each cut into 12 wedges
4 Garlic cloves, peeled and crushed with the side of a knife
2 Tbs. olive oil
1 Tbs. fresh rosemary leaves, chopped
3/4 tsp. salt
1/4 tsp. coarsely ground black pepper
1/4 Cup fresh parsley leaves, chopped
Rosemary sprig for garnish

1. Preheat oven to 450 degrees. In a large bowl, toss all ingredients except parsley and rosemary sprig until evenly mixed. Divide mixture between two 15 " by 10 " 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 a platter. Sprinkle with parsley to serve. Garnish with rosemary sprig. Makes about 8 cups or 12 accompaniment servings



MsgID: 012176
Shared by: Shelby
Board: Vintage Recipes at Recipelink.com
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