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Roast Cauliflower with Caramelized Red and Yellow Onions
This is a gorgeous presentation of a crown of cauliflower complemented by caramelized onions. It is really quite simple and requires minimal work to roast the cauliflower as a whole. Caramelizing the onions just requires occasional stirring until they turn golden brown.
Servings: 6 | Prep Time: 15 min | Cook Time: 1 hour
INGREDIENTS
Cauliflower
1 large head cauliflower
2 tablespoons olive oil
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
Onions
1 tablespoon olive oil
1 yellow onion, halved and thinly sliced
1 red onion, halved and thinly sliced
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
DIRECTIONS
Preheat the oven to 400˚ F.
Remove the outer leaves from the cauliflower and cut the bottom of the stem so that it’s flat. Place the cauliflower inside an 8 x 8 inch baking dish and fill the bottom with 1/4 inch water.
Drizzle the cauliflower with the olive oil and season with salt and pepper. Roast uncovered for 1 hour.
Heat the remaining tablespoon of oil in a large skillet over medium heat. Add the onions to the skillet and stir until the onions are coated with oil. Add the salt and pepper and continue to sauté the onions, stirring every 5 minutes, for 35 to 40 minutes until they turn golden brown.
Slice the cauliflower into thick (1-inch) slices, and place the slices in an overlapping fashion on a serving platter. Top with the caramelized red and yellow onions. Season with salt and pepper to taste.
Remove the outer leaves from the cauliflower and cut the bottom of the stem so that it’s flat. Place the cauliflower inside an 8 x 8 inch baking dish and fill the bottom with 1/4 inch water.
Drizzle the cauliflower with the olive oil and season with salt and pepper. Roast uncovered for 1 hour.
Heat the remaining tablespoon of oil in a large skillet over medium heat. Add the onions to the skillet and stir until the onions are coated with oil. Add the salt and pepper and continue to sauté the onions, stirring every 5 minutes, for 35 to 40 minutes until they turn golden brown.
Slice the cauliflower into thick (1-inch) slices, and place the slices in an overlapping fashion on a serving platter. Top with the caramelized red and yellow onions. Season with salt and pepper to taste.
