1 head cauliflower
1 bunch broccoli
¼ cup olive oil, more for drizzling
2 vidalia or sweet onions
½ cup pitted kalamata olives, sliced into rounds
Preheat the oven to 375 degrees F
Remove any leaves from the cauliflower. Cut it in quarters. Remove any remaining stem. Slice each quarter into ¼-inch slices. Cut off the thick stems of the broccoli, quarter heads. Slice quarters into thin slices. Peel onions, cut into thin half-moons. Toss cauliflower, broccoli slices and onions in olive oil. Season with salt & pepper. Place on a sheet pan (or 2) that's lined with foil and with a thin coat of olive oil. Keep vegetables in a thin layer. Scatter olive slices.
Roast for about 20 minutes until softened or crisp-tender, however you like it. Serve hot or at room temperature.