roasted purple cippollini onions + purple cauliflower
Author: 
Recipe type: vegetable
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 large head cauliflower, cut into ~1 inch florets
  • 5-6 purple cippollini onions, peeled
  • 2 tablespoons olive oil
  • 2 teaspoons fresh thyme
  • ¼ teaspoon salt (and more after tasting)
  • pepper
  • ½ cup Parmesan, grated
  • drizzle of balsamic vinegar
Instructions
  1. Preheat oven to 400 degrees F. Coat onions liberally with olive oil and season with salt and pepper and place in baking pan.
  2. Roast for ~20 minutes, turning half-way through. Depending on the size of your onions, you may have to roast longer. Roast until softened and muted purple in color. Remove and set aside.
  3. Reset oven to 450 degrees F.
  4. Toss cauliflower florets with 2 tablespoons olive oil, thyme, and salt. Roast in another pan (separate from onions) for 15 to 20 minutes. They will be done when the color is brilliant purple and florets are fork-tender.
  5. Add Parmesan and roast another 5 to 10 minutes to melt.
  6. A drizzle of fine quality balsamic vinegar adds a nice tang. A drizzle of truffle oil might turn a few naysayers.
Recipe by story of a kitchen at https://www.storyofakitchen.com/vegetable-recipes/roasted-purple-cippollini-onions-purple-cauliflower/