Monday, July 21, 2008

Sensational Sides/Vegetarian: Roasted Cauliflower and Onions

Good Monday Morning! I first wanted to say thank you for all of the emails about the new addition to the blog, the "Sensational Sides". These are usually vegetarian, so I have had lots of awesome comments about that also. I know sometimes it's hard to come up with side dish or vegetarian ideas, so I am really happy that these are helping everyone!

Roasted Cauliflower and Onions
Grocery List:
1 small head each purple, yellow, green and white cauliflower (about 5 lb total), cut in 1 1/2-in. florets {**See note!}
3 large Vidalia onions, each cut lengthwise in 8 wedges
3 Tbsp extra-virgin olive oil
1/2 tsp each salt and pepper
1/2 cup pitted Kalamata olives, cut in slivers
1/4 cup grated Parmesan
2 Tbsp chopped Italian parsley

How to make it:
1. Heat oven to 475°F. Put cauliflower and onions, then oil, salt and pepper in a heavy-bottomed roasting pan; toss to mix and coat.

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

3. Add olives, cheese and parsley; toss to combine. Transfer to a large serving bowl. Serve hot, warm or at room temperature.

**If your local grocery store doesn't carry the different colors of cauliflower, then check out your farmers market or a gourmet shopping center such as whole foods or central market!

Nutritional Information:
(makes 12 servings)
5g fat
3g fiber
2 WW points

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