Roasted Cauliflower & Onions - cooking recipe

Ingredients

1 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
3 large vidalia onions, each cut lengthwise in 8 wedges
3 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup pitted kalamata olive, cut in slivers
1/4 cup grated parmesan cheese
2 tablespoons chopped Italian parsley

Preparation

Heat oven to 475 degrees F.
Put cauliflower and onions, then oil, salt and pepper in a heavy-bottomed roasting pan; toss to mix and coat.
Roast 40-45 minutes, tossing vegetables every 15 minutes, until lightly charred and tender.
Add olives, cheese and parsley; toss to combine.
Transfer to a large serving bowl.
Serve hot, warm or at room temperature.