Author :: Mrs Liz
Category :: Salads / Veggies / Fruits
Ingredients ::
- 1 large cauliflower and its greens, broken into florets and sliced 1/4 inch thick
- 2 medium onions, cut into thin slivers
- 2 large cloves garlic, thinly sliced
- 6 fresh sage leaves
- 1 (3 inch) branch fresh rosemary
- 2 to 3 Tablespoons extra virgin olive oil
- 2 Tablespoons balsamic vinegar
- sat and fresh groud black pepper to taste
From: Annie Maus, of Hartford, WI
Makes: 4 to 6 servings
Preheat oven to 425 degrees.
In a large bowl, combine all the ingredients. Season to taste with the salt and pepper.
Spread cauliflower out on a large shallow roasting pan (a half sheet pan is ideal).
Roast the cauliflower, turning occasionally, in oven for 45 minutes to an hour, OR until cauliflower is tender when pierced and a golden brown.
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