Looking for an outstanding side dish with minimal effort? Look no more. These roasted cauliflower and onions are positively delicious and require just three steps – cut, toss and roast. Season with herbs if you like, but the veggies are so flavorful on their own that I just added some fresh herbs as garnish. Serve them as a side dish, toss them in with eggs, add them to a green salad, or how about making soup? Any which way you have these veggies they are going to taste amazing. For Sunday Soups coming up I’ll share the recipe for a delicious soup using these roasted cauliflower and onion combo. In the meantime give this delectable side dish a try!
Roasted Red Onion Cauliflower
Ingredients:
- 1 large cauliflower cut into florets. About 10 cups of florets
- 1 large red onion or 2 medium sized red onions cut into rings
- Olive oil
- Salt and pepper
- Herbs of your choice – I used 1 tbsp of fresh thyme. You can use finely minced oregano, rosemary, and sage
Directions:
- Toss cauliflower and onions with 4 tbsp olive oil. Spread on a baking sheet and roast in a 375-degree oven for 20 minutes. Stir the vegetables and continue baking for an additional 20 minutes until the vegetables are roasted and slightly browned.
- Take out of oven and sprinkle with salt and pepper, add the herbs and toss together. Roasted cauliflower and onions are ready.
- Serve with extra garnish of herbs and a sprinkling of crumbled feta cheese or Parmesan if you like.
Love roasted cauliflower! Always made it on stove top. Will try this recipe.
This way is easier and tastes wonderful too.
I love roasted veggies!
I know! Me too! I could eat them every day!!