Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2              heads  cauliflower -- (about 2 pounds
                        -- each), separated
                        -- into
                        -- 1-inch flowerets
  2             medium  red onions -- each cut into 12-
                        -- wedges
  4                     garlic cloves -- peeled and crushed
                        -- with side of chef's
                        -- knife
  2        tablespoons  olive oil
  1         tablespoon  fresh rosemary leaves -- chopped
     3/4      teaspoon  salt
     1/4      teaspoon  coarsely ground black pepper
     1/4           cup  fresh parsley leaves -- chopped
                        rosemary sprig -- for garnish

Preparation:

1. Preheat oven to 450 degrees F. In large bowl, toss all ingredients except parsley and rosemary sprig until evenly mixed. Divide mixture between two 15 1/2" by 10 1/2" jelly-roll pans. Roast vegetables on 2 oven racks 40 minutes or until tender and browned, stirring occasionally and rotating pans between upper and lower racks halfway through roasting time. 2. Transfer vegetables to platter. Sprinkle with parsley to serve. Garnish with rosemary sprig.

Nutritional Information:

54 Calories (kcal); 4g Total Fat; (55% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 209mg Sodium