Roasted Cauliflower with Onions and Rosemary

Ingredients

• 2 head cauliflower
• 2 medium red onions
• 4 clove garlic
• 2 tbsp. olive oil
• 1 tbsp. Fresh rosemary leaves
• 3/4 tsp. salt
• 1/4 tsp. coarsely ground black pepper
• 1/4 c. fresh parsley leaves
• rosemary sprig

Instructions

1. Preheat oven to 450 degrees F. In large bowl, toss all ingredients except parsley and rosemary sprig until evenly mixed.
2. Divide mixture between two 15 1/2- by 10 1/2-inch jelly-roll pans.
3. Roast vegetables on 2 oven racks 40 minutes or until tender and browned, stirring occasionally and rotating pans between upper and lower racks halfway through roasting time.
4. Transfer vegetables to platter.
5. Sprinkle with parsley to serve.
6. Garnish with rosemary sprig.