Cauliflower With Caramelized Red Onions Recipes

ROASTED CAULIFLOWER WITH CARAMELIZED ONION GRATIN RECIPE - (4.3/5)

Steps:

• Preheat oven to 450°F. Place cauliflower florets on a cookie sheet, drizzle with olive, and season with salt & pepper. Roast in oven for 20 to 25 minutes until browned on edges. Shake cookie sheet occasionally to turn over cauliflower (or use tongs) so evenly roasted. Meanwhile, slice onions thin and saute onions in olive oil over low/medium heat Season with salt & pepper. Cook onions until caramelized and brown. After about 15 minutes, add garlic and continue to cook until onions are translucent and brown In a sauce pan, melt butter. Whisk in flour to make a roux, when all combined and cooked a little, whisk in milk until sauce has nice consistency. Add most of the cheese and continue to stir until smooth and creamy. Save some cheese for the top. Add cauliflower to cheese sauce and stir. Add caramelized onions and mix well. Turn out into large pie dish or other casserole. Top with cheese and bake at 350°F until top is browned.

CAULIFLOWER AND CARAMELIZED ONION TART

Steps:

• Position rack in center of oven; preheat to 425°F. Toss cauliflower with 1 tablespoon olive oil in large bowl. Spread on large rimmed baking sheet, spacing apart. Sprinkle with salt and pepper. Roast 15 minutes; turn florets over. Continue roasting until tender, about 25 minutes longer. Cool cauliflower, then thinly slice. Drizzle with truffle oil; toss. Reduce oven temperature to 350°F.
• Press pie crust onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Line pie crust with foil; fill with pie weights. Bake crust 20 minutes. Remove foil and pie weights; bake until crust is golden, about 5 minutes, pressing crust with back of fork if bubbles form. Cool crust. Maintain oven temperature.
• Heat remaining 1 1/2 tablespoons olive oil in heavy large skillet over medium heat. Add onion; sprinkle with salt and pepper. Cook until onion is deep golden brown, stirring occasionally, about 40 minutes. Cool slightly. DO AHEAD Can be made 1 day ahead. Store crust at room temperature. Cover and chill cauliflower and onion separately.
• Brush bottom and sides of crust with mustard. Spread onion in crust. Arrange cauliflower evenly over. Set tart on rimmed baking sheet. Whisk eggs and next 4 ingredients in medium bowl. Stir in Gruyère. Pour mixture over filling in tart pan; sprinkle with Parmesan. Bake until tart is golden and center is set, about 40 minutes. Transfer to rack; cool 15 minutes before serving.

ROASTED CAULIFLOWER WITH CARAMELIZED ONIONS

Steps:

• 1. Preheat the oven to 450˚. In a skillet, warm 1 tablespoon of the olive oil over medium heat. Add the onions and stir to coat with the oil. Stir in ½ teaspoon of salt. Cook, stirring frequently and reducing the heat if necessary to prevent burning, until the onions are soft and deep golden brown, about 30 minutes. 2. Meanwhile, in a small bowl, whisk the tahini with ½ cup water, ½ teaspoon salt, the lemon juice and the garlic. Set aside. 3. Grease a large baking sheet with the remaining 2 tablespoons olive oil. Add the cauliflower and turn to coat well with the oil. Spread the cauliflower on the baking sheet and season with salt. Roast until browned but not burned on the bottom, about 15 minutes. Turn the cauliflower and continue to roast until tender and browned on the second side, about 5 minutes longer. 4. Arrange the cauliflower on a serving plate. Garnish with the caramelized onions and parsley, and drizzle with the tahini sauce. Serve immediately, passing any remaining tahini sauce at the table.

CAULIFLOWER WITH CARAMELIZED RED ONIONS

Steps:

• Put butter in a heavy bottomed skillet over medium heat.
• Add onions and cook, stirring periodically, until the onions are a deep golden color, about 20 minutes (The longer the onion cooks the more frequently it needs to be stirred).
• Add balsamic vinegar, salt and pepper.
• Cook until most of the moisture evaporates and onions are deep brown, about 5 minutes.
• Meanwhile, steam (12 to 15 minutes) or microwave (8 to 10 minutes) the cauliflower until tender but still firm.
• Put cauliflower on a platter and top with caramelized onions.
• Sprinkle with pine nuts.