Roasted Cauliflower

From Rita:

I got this recipe from an old friend many years ago and have never stopped making it as the combination of flavors is fab.  It takes little time to prepare-  which I love.  This could be prepped ahead of time if necessary and put in a large zip lock bag, refrigerated and baked later.  

We hope you all enjoy this as a new side dish to accompany any meal.  I used some of the leftovers and made an egg white and feta scramble one weekend morning and I loved it. You may also make a warm veggie wrap and add bit of goat cheese when the veggies are warm and let it melt in.  I use many leftovers so many different ways and it always becomes a treat to eat!  Those of us who love food will really will love this one!

  • 1 large head cauliflower
  • 1 large red onion
  • 2 tablespoons jarred garlic
  • 1 big handful chopped flat leaf parsley ( not curly)
  • 1/4 cup olive oil
  • salt and pepper to taste
Toss all ingredients in a large bowl being sure to get everything coated nicely.  Put into a roasting pan and roast at 400′ for about 45 minutes or until the cauliflower is fork tender.  Be sure to flip over a couple of times so nothing gets charred in the oven during the cooking process.
 
 
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Posted on November 8, 2011, in Dinners, Vegetables, Vegetarian Options and tagged , , , , . Bookmark the permalink. Leave a comment.

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