Fresh, uncured Walla Walla onions are seasonally available in July and August at our farm, and are one of the veggie highlights of the summer for me. Roasted with cauli until golden brown in this dish, they just melt in your mouth.
Might I suggest making a big batch of these roasties so you have leftovers? They are a wonderful edition to scrambled eggs, sandwiches and cold salads, or as a snack on their own.
1 medium-large Walla Walla onion, rough cut into 1- or 2-inch pieces
1 medium-large head cauliflower, stems, leaves and florets roughly chopped into 2- or 3-inch pieces
3 or 4 tablespoons melted coconut oil
Salt and pepper to taste
Preheat oven to 400 degrees.
Toss veggies in coconut oil until thoroughly coated. Sprinkle with salt and lots of freshly ground pepper.
Spread single layer in one or two large baking sheets or baking dishes as needed. Bake uncovered for about 25 minutes, or longer if you have two trays in the oven. Check and flip veggies if desired. Bake until veg is well browned and starting to crisp in places.
SPICE IT UP! Add curry, chili powder or Italian seasonings when you toss veggies with salt and pepper.
OIL IT UP! Use alternative oils to coat the veggies. Coconut oil is one of my favs for flavor and health, but you can use any high-heat oil you have on hand.
MIX IT UP! Toss in other non-root veggies you have on hand to use up. Zucchini, peppers, fresh beans, broccoli etc all work well in combo with cauli and wallas.