One of my favorite mid-morning meals, the cauliflower gently caramelizes, turning soft-sweet and crispy-edged, and the onions get sweet and luscious and practically melt in your mouth. The key here is seasoning– it needs nice amount of salt. Sometimes before serving, I sprinkle a tablespoon of finely grated sharp cheese on each bowl.
- Head cauliflower, cut into 1″ bites
- Large red onion, cut into wide wedges
- Olive oil
Toss together in 9×13″ pan and spread to a single layer. Roast at 375^F for 35 minutes or so, stirring half-way through. Serves 1-2.