Roasted Cauliflower & Onions

• small head purple cauliflower, cut in 1 1/2-inch florets↗1
• small yellow cauliflower, cut in 1 1/2-inch florets↗1
• small green cauliflower, cut in 1 1/2-inch florets↗1
• small white cauliflower, cut in 1 1/2-inch florets↗1
• large vidalia onions, each cut lengthwise in 8 wedges↗3
• extra virgin olive oil↗3 tablespoons
• salt↗1⁄2 teaspoon
• pepper↗1⁄2 teaspoon
• pitted kalamata olive, cut in slivers↗1⁄2 cup
• grated parmesan cheese1⁄4 cup
• chopped Italian parsley2 tablespoons

Step-by-step instructions

1. 1

   Heat oven to 475 degrees F.

2. 2

   Put cauliflower and onions, then oil, salt and pepper in a heavy-bottomed roasting pan; toss to mix and coat.

3. 3

   Roast 40-45 minutes, tossing vegetables every 15 minutes, until lightly charred and tender.

4. 4

   Add olives, cheese and parsley; toss to combine.

5. 5

   Transfer to a large serving bowl.

6. 6

   Serve hot, warm or at room temperature.