Roasted Cauliflower

I made this last night. It was wonderful, but I'll make a change or two when I make it again. For one thing, the sauce is just 2 tablespoons, half dijon mustard and half water. The cauliflower absorbed the sauce on several florets before I could get it equally distributed by tossing. I'd probably make more sauce, perhaps 2X the dijon and 3-4X the water. I'd also make sure the quartered onions have enough root to hold them together.

Roasted Cauliflower
Mellow, slightly sweet roasted garlic and onions round out the flavor of cauliflower.

Ingredients:
2 teaspoons olive oil
2 medium onions, quartered
5 garlic cloves, halved
4 cups cauliflower florets, about 1-1/2 pounds
Cooking spray
1 tablespoon water
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh flat leaf parsley

Directions:
Preheat oven to 500º F

Heat oil in a large skillet over medium heat. Add onions and garlic; cook five minutes or until browned, stirring frequently. Remove from heat.

Place onion mixture and cauliflower in a roasting pan coated with cooking spray. Combine water and mustard; pour over vegetable mixture. Toss to coat; sprinkle with salt and pepper. Bake at 500º F for 20 minutes or until golden brown, stirring occasionally. Sprinkle with parsley.

Recipe makes four servings, 1-cup per serving.

Nutritional information per serving: Calories: 94, Fat: 3.1g, Saturated fat: 0.4g, Protein: 4.5g, Carbohydrates: 15.4g, Fiber: 5.4g, Cholesterol: 0mg, Sodium: 408mg