Makers Ashley PrimisMay 1, 2010
Roasted Cauliflower with Onions & Olives
1 head cauliflower, cut into florets
1 bag of red pearl onions
15-20 Spanish olives with pimentos, halved
Red Wine vinegar
Kosher salt and black pepper
Preheat oven to 400 degrees. Bring a medium pot of water to a boil and boil
the pearl onions for about 3-5 minutes. Drain onions and peel off skin
(sometimes they’ll just pop out the bottom.) Add cauliflower, pearl onions
and olives to a sheet tray. Toss with a few tablespoons of olive oil until
well coated. Season with salt and pepper and roast until brown and cooked
through, about 25 minutes. Remove from oven, place veggies in serving dish
and toss with more salt and a few dashes of red wine vinegar. Can serve
immediately or at room temperature.
Recipe by Ashley Primis, Philadelphia food writer.
Food & Prop Styling by Barbara Botting.