Course : Vegetables Serves: 8 Print a Recipe Card

2 heads cauliflower --

2 pounds

1-inch flowerets

2 medium red onions -- each cut into -- wedges

4 garlic cloves -- peeled and crushed

-- with side of chef's

-- 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

rosemary sprig -- for garnish