• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Roasted Cauliflower With Onions and Rosemary

  • 8servings
  • 54calories

Add to MenuAdd to Calendar

Source: www.hungrymonster.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 heads cauliflower --

  3. 2 pounds

  4. 1-inch flowerets

  5. 2 medium red onions -- each cut into -- wedges

  6. 4 garlic cloves -- peeled and crushed

  7. -- with side of chef's

  8. -- knife

  9. 2 tablespoons olive oil

  10. 1 tablespoon fresh rosemary leaves -- chopped

  11. 3/4 teaspoon salt

  12. 1/4 teaspoon coarsely ground black pepper

  13. 1/4 cup fresh parsley leaves -- chopped

  14. rosemary sprig -- for garnish

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450 degrees F. In large bowl, toss all ingredients except parsley and rosemary sprig until evenly mixed. Divide mixture between two 15 1/2" by 10 1/2" 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 platter. Sprinkle with parsley to serve. Garnish with rosemary sprig.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback