Roasted Cauliflower & Onions

Ingredients

• 1 small head purple cauliflower, cut in 1 1/2-inch florets
• 1 small yellow cauliflower, cut in 1 1/2-inch florets
• 1 small green cauliflower, cut in 1 1/2-inch florets
• 1 small white cauliflower, cut in 1 1/2-inch florets
• 3 large vidalia onions, each cut lengthwise in 8 wedges
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup pitted kalamata olive, cut in slivers
• 1/4 cup grated parmesan cheese
• 2 tablespoons chopped Italian parsley

Directions

1. 1

   Heat oven to 475 degrees F.

2. 2

   Put cauliflower and onions, then oil, salt and pepper in a heavy-bottomed roasting pan; toss to mix and coat.

3. 3

   Roast 40-45 minutes, tossing vegetables every 15 minutes, until lightly charred and tender.

4. 4

   Add olives, cheese and parsley; toss to combine.

5. 5

   Transfer to a large serving bowl.

6. 6

   Serve hot, warm or at room temperature.