Roasted Cauliflower & Onions

Ingredients:
1 small head white cauliflower,cut in 1 1/2-in. florets
3 large Vidalia onions, each cut lengthwise in 8 wedges
3 Tbsp extra-virgin olive oil
1/2 tsp each salt and pepper
1/2 cup pitted Kalamata olivers, cut in slivers
1/4 cup grated Parmesan
2 Tbsp chopped Italian parsley

Directions:
Heat oven to 475 degrees F.
Put cauliflower and onions, then oil, salt and pepper
in a heavy-bottomed roasting pan; toss to mix and coat.
Roast 40 to 45 minutes, tossing vegetables every 15 minutes,
until lightly charred and tender.
Add olivers, cheese and parsley; toss to combine.
Transfer to a large serving bowl.
Serve hot, warm or at room temperature.