Lunch: Roasted Cauliflower and Red Onion

Recipe by Frank P. Melodia Cruciferous vegetables, like cauliflower, contain compounds that can potentially neutralize toxic substances in your body and decrease the risk of certain cancers. So enjoy a second helping of this caramelized cauliflower side

Ingredients

2 cauliflowers (1 white, 1 purple)
2 medium red onions
3 tbsp. extra-virgin olive oil
3/4 tsp. Coarse salt
1/4 tsp. Freshly ground pepper
3 tbsp. plain breadcrumbs
3 tbsp. grated Parmesan cheese
2 tbsp. chopped parsley

Instructions

Heat oven to 475 degrees F. In a large roasting pan, preferably nonstick, toss cauliflower and onions with 2 Tbsp of the oil and salt and pepper.
Roast 15 minutes; toss mixture. Continue to roast 20 minutes, tossing every 5 minutes, or until cauliflower is deeply browned in spots and is just tender, yet still holds its shape.
While vegetables are roasting, heat the remaining 1 tablespoon oil in a small skillet until hot. Add breadcrumbs; cook, stirring with a fork, until crumbs are golden and crisp. Cool; stir in Parmesan and parsley.
Transfer cauliflower and onions to a serving platter and sprinkle with breadcrumb mixture.

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