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Roasted Cauliflower with Onions and Rosemary

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Source: www.goodhousekeeping.comReport recipe

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Ingredients Jump to Instructions ↓

Ingredients U.S. Metric Conversion chart 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

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Ann Stratton

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