Roasted Cauliflower and Red Onions with Balsamic and Parmesan
/// More and more I find that my cooking craves simple, elegant ingredients, ingredients that by the nature of their quality add flavor and depth. This side is an example of this movement. Pairs well with any beef or pork main dish.
Roasted Cauliflower and Red Onions with Balsamic and Parmesan
Serves 4
1 head of cauliflower
1 large red onion
3 tablespoons olive oil
¼ cup of a good balsamic vinegar
Salt and pepper
¼ cup of parmesan shavings.
Preheat oven to 400 degrees Fahrenheit. Line a 9 x 13 baking sheet with parchment paper.
Prepare cauliflower. Remove leaves and cut the big stock off of the bottom of the head. Then at an angle, begin cutting of the florets from the main stalk. Once finished, begin breaking the pieces into desired size. They should be not too big, but also not too tiny where they can get charred while roasting.
Place cauliflower pieces in a large bowl. Drizzle with olive oil to coat, around 3 tablespoons. Salt and pepper. Transfer cauliflower to prepare baking sheet and pop in the oven for around 10 minutes.
In the meantime, chop one red onion into 1/8ths. When the 10 minutes is up, remover baking sheet from oven and add onions to the sheet. Drizzle some good balsamic over the top to coat. With a spatula, mix ingredients together. Pop back in the oven for another 15-20 minutes, or until you see browning occurring on the cauliflower and on the onions.
When fully roasted, remove from oven, add parmesan, and enjoy!
