As the hot days of summer are winding down we all are looking forward to the cooler days of Fall. Now is a great time to discover roasting vegetables…and this baked cauliflower recipe is a great one to start with! So many of Fall’s favorite vegetables are practically designed to be roasted. Many of the Fall vegetables like carrots, onions, Brussels sprouts, winter squash, cauliflower, eggplant and sweet potatoes become more tantalizing when you roast them at high temperatures. You will find that roasting vegetables develops a crispy carmelization that is absolutely delicious! Here is the how-to for Roasted Cauliflower with Red Onions:

Roasted Cauliflower with Red Onions

Ingredients

1 tablespoon olive oil
1/2 teaspoon Garlic Powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 head cauliflower, cut into flowerets
1 red onion, cut into 1/2 inch thick wedges

Instructions

Place a large jelly roll pan in a 500 degree oven for 5 minutes or until hot.
Meanwhile, combine oil and the next three ingredients in a large bowl. Add cauliflower and onion; stir well until coated.
Pour vegetables onto hot jelly roll pan and spread into a single layer.
Bake at 500 degrees for 15 minutes or until browned, stirring occasionally. Serve 4 to 5.

Ingredients:

1 tablespoon Olive oil

1/2 teaspoon Garlic powder

1/4 teaspoon salt

1/4 teaspoon black pepper

1 head cauliflower , cut into flowerets

1 red onion, cut into 1/2 inch thick wedges

Place a large jelly roll pan in a 500 degree oven for 5 minutes or until hot.

Meanwhile, combine oil and next 3 ingredients in a large bowl. Add cauliflower and onion; stir well until coated. Pour vegetables onto hot jelly roll pan and spread into a single layer.