Oven Roasted Cauliflower, Onions, and Garlic

Yummy roasted cauliflower with onions and garlic. Oh my goodness is this a fantastic veggie dish. Sweet, garlicy, amazing!

I usually roast cauliflower with just a touch of olive oil, salt, and pepper, but I stumbled upon a slightly more interesting Emeril version that I tweaked to my family's liking and it was a hit - proven true by the fact that I had several teenagers sampling bite after bite as soon as I took these out of the oven.

Warning - if you make this dish, your house will be filled with the aroma of caramelized onions and garlic!

Start with a head of fresh cauliflower - chop it into smallish florets.

Time to add onions and garlic. My cauliflower was huge, so I used 5 cloves of garlic and 2 small onions.

I always chop the dried ends of the garlic cloves off - ick.

Chop the onions into large cubes. If your garlic cloves are large, cut them in half. Add onions and garlic to the cauliflower florets.

Time to make the flavorful dressing. It's simple - all you need is extra virgin olive oil, freshly squeezed lemon juice, Kosher salt, and ground pepper (recipe below).

Whisk, whisk, whisk.

Pour over vegetables and; toss to coat evenly.

Bake in a 400F oven for 1 hour, stirring every 10 minutes. The cauliflower will cook down quite a bit, but the flavor will be intense!

Oven Roasted Cauliflower, Onions, and Garlic

makes 6 servings

Printable recipe

ingredients

• 1 head cauliflower, cut into small florets

• 3-5 cloves garlic, cut in half if large

• 1-2 small onions, cut into large cubes

• 3-4 tablespoons extra virgin olive oil

• 1 tablespoon freshly squeezed lemon juice

• 1 teaspoon Kosher salt

• 1 teaspoon pepper

• Optional Garnish - chopped parsley or chives, crushed red pepper flakes, or parmesan

Directions

1. Preheat the oven to 400F.

2. Place vegetables in a large casserole dish; toss with dressing.

3. Bake at 400F for about an hour, stirring every 10 minutes; garnish.

Super Crunchy Oven Roasted Potatoes!

Potatoes are my favorite root vegetable and these oven roasted spuds rank right up at the top of the list!

I especially like to roast my potatoes along side the juiciest oven roasted chicken ever. There's just something about chicken fat that really makes them good!

Anyway, I peeled and cut up about 4 large Idaho baking potatoes, but you could use whatever potatoes you like. Sometimes I throw in a few carrots too, but not today.

Next I drizzled the potatoes with a little EVOO (extra virgin olive oil). Just enough to protect them from the oven heat and keep them from shriveling into dry little bricks. I threw in a few chunks of chopped onion too. The onion will burn when exposed to too much direct heat, so tuck them down under the potatoes. You can season with a little salt and pepper now, or do like me and forget until later. Oops.

After nearly 2 hours in a 350F oven, the chicken was done. The potatoes were technically done too, but they weren't as brown and crispy as I like them because they ended up swimming in a lot of pan juices, so I removed the chickens from the roasting pan, poured off the juices (reserve for stock or gravy), tossed the potatoes with some of the rendered chicken fat, seasoned with a bit of salt and pepper, then increase the oven temp to 450F and roasted the potatoes, uncovered, for another 10-15 minutes. Here's what they looked like when they were done.

So crispy and yummy! See those really dark bits? They're the most delicious caramelized onions imaginable. I really hope you try these sometime!