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zanland.com |
roasted cauliflower and red onion |
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• 2 heads of cauliflower, cored and cut into florets (can use white or purple or one of each) • 2 medium red onions, each cut into wedges • 3 tablespoons extra virgin olive oil • 3 tablespoons breadcrumbs (i prefer to use panko-japanese breadcrumbs made with rice flour) • 3 tablespoons grated parmesan cheese • 2 tablespoons chopped fresh parsley • coarse salt and fresh ground pepper 1. preheat oven to 475°. toss cauliflower and onions with 2 tbsp of olive oil and salt and pepper in a large roasting pan 2. roast for 15 minutes and then stir. roast for another 20 minutes, stirring every 10 minutes until cauliflower has browned. 3. while the vegetables are roasting, heat the remaining 1 tbsp of olive oil in a skillet, then add the panko. cook until they are golden and crisp, then add the parmesan and parsley. 4. transfer the cauliflower and onion mixture to a serving platter, then top with the panko mixture. serves 8 (note this recipe is easy to halve if you have fewer diners) |