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Roasting cauliflower by this method brings out and intensifies its natural sugars, and minimizes the cabbage-like flavor of this cruciferous vegetable.
4 Servings
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1 large head cauliflower, cut into bit-size florets (about 8 cups)
1 medium red onion, cut in half then across in 3/4-inch thick slices
2 tablespoons extra virgin olive oil, (plus oil for coating the baking sheet)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons grated Pecornio Romano cheese