CAULIFLOWER AND CARAMELIZED ONION TART
Categories Milk/Cream Cheese Onion Vegetable Appetizer Side Bake Lunch Cauliflower Potluck Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 14
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 SOUP WITH BACON AND CARAMELIZED ONIONS
This savory soup is the ultimate comfort food. Enjoy it in any season for a delicious bowl of your favorite flavors.
Provided by Mackenzie Ryan
Categories Soup
Time 1h40m
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees.
- Cut the head of cauliflower into similar sized pieces, toss it with the garlic cloves and 1-2 tablespoons of olive oil. Season with salt and pepper and cook on a baking sheet. About 25 minutes or until the cauliflower is tender.
- In a small sauté pan over medium heat, cook bacon until crispy. Use a slotted spoon to carefully remove the pieces from the bacon grease and set aside for later.
- Reduce the heat to low and add the onions to the bacon fat. Cook, stirring occasionally, until the onions are a deep golden brown. Add olive oil or melt butter if needed. Set aside.
- In a heavy bottomed pot, add the roasted cauliflower, garlic cloves and chicken stock. Bring it to a boil, then reduce to a simmer until the cauliflower is heated through. Purée with a blender or food processor. Stir in the parmigiano reggiano cheese until melted and season with salt and pepper.
- Garnish with the cooked bacon, caramelized onions, optional fried sage, and additional parmigiano reggiano.
Nutrition Facts : ServingSize 1 serving, Calories 260 kcal, Carbohydrate 15 g, Protein 14 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 31 mg, Sodium 604 mg, Fiber 3 g, Sugar 7 g
CAULIFLOWER MASH WITH CARAMELIZED ONIONS AND ROASTED GARLIC
I am always looking for new and interesting recipes. This one certainly fit the bill...plus it's Weight Watcher friendly at 3 points. Bonus!!! I make this up ahead of time and gently reheat before serving.
Provided by Abby Girl
Categories Cauliflower
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven or toaster oven to 425.
- Wrap the garlic in aluminum foil. Bake for 25 minutes or just until tender. Cool then squeeze out the garlic. Set aside.
- In a skillet, heat the oil over medium high heat and cook the onions for 5 minutes. Stir in the brown sugar, vinegar and cinnamon. Reduce the heat to medium low and cook until the onions are golden, about 10 minutes.
- Steam or broil the cauliflower just until tender about 5 - 7 minutes. Drain and place in a food processor with the stock, olive oil, salt and pepper. Puree until smooth. Stir in the onions and garlic until combined.
- Garnish with parsley.
Nutrition Facts : Calories 108.7, Fat 4.3, SaturatedFat 0.6, Cholesterol 0.3, Sodium 101.4, Carbohydrate 16.1, Fiber 3.5, Sugar 6.3, Protein 3.7
CAULIFLOWER WITH CARAMELIZED RED ONIONS
Make and share this Cauliflower With Caramelized Red Onions recipe from Food.com.
Provided by Dancer
Categories Cauliflower
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
CARAMELIZED ONION AND ROASTED CAULIFLOWER TART
Georgia grown Vidalia onions are prolific...hubby couldn't stand it and had to buy a huge bag....This was an awesome recipe. Next up...... Pizza
Provided by Sherry Blizzard
Categories Savory Pies
Time 1h20m
Number Of Ingredients 22
Steps:
- 1. Preheat oven to 450F. Toss the cauliflower in the oil. Spread out onto a non stick baking sheet. Season with salt and pepper. Cook for 15, then flip. Cook 15 minutes more and remove from oven.
- 2. In a good skillet, bring 1 1/2 tbps of good olive oil to a shimmer. Add thin sliced Vidalia onions, add in a pinch or two of salt and pepper and stir, stir, stir...for about 30 minutes until they turn a beautiful golden brown. Don't ignore those fronds.
- 3. MAKE UP THAT DOUGH: I really hate working with pastry, but this was pretty harmless.
- 4. I used a whisk: Flour, cornstarch, salt and butter. Then add in the egg. I lost my pastry blender in the move to the lower 48 and had to use a fork....gave that up quick and used my grandma's fingers to get the pea sized effect I needed.
- 5. Smash that dough all together and roll it thin. Yes, I cheated and used plastic wrap as a medium. Transfer the dough to the tart pan and press in. Now lightly coat the dough with 1 TBSP Dijon mustard, bottom and sides.
- 6. Layering the Stuff: After pressing in the tart dough and brushing the bottom and sides with dijon, add in the onions. Top with cauliflower.
- 7. In a bowl, mix the eggs, marscapone, cream, white pepper, nutmeg and Guyere. Pour over the top of the tart. I had to use my hands to redistribute the cheesiness.
- 8. Top with 1/3 cup Parmesan cheese. Bake 350F for 40 minutes.
ROASTED CAULIFLOWER WITH CARAMELIZED ONION GRATIN RECIPE - (4.3/5)
Provided by DWatkins23
Number Of Ingredients 11
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.
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- Place cauliflower florets on a baking tray, drizzle with olive oil and season with salt & pepper. Roast in oven for 20 to 25 minutes until browned on edges. Shake baking tray occasionally to turn over cauliflower (or use tongs) so evenly roasted.
- Meanwhile, in a large frying pan melt the butter and oil, add the onions. Spread the onions out evenly over the pan and let cook, stirring occasionally. Heat gently over a low heat for 10 minutes. When onions are softened and tinged golden, add sugar and balsamic - this will start the caramelisation process. Cook onion over low heat for a further 5-10 minutes, stirring occasionally, until sticky and caramelised. Set aside to cool.
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Reviews 5Category KetoServings 6-8Total Time 40 mins
- Pile all of your cauliflower florets onto a large baking sheet and drizzle liberally with about 2 to 3 tablespoons of olive oil, flaky kosher salt, and black pepper. Don’t add any additional seasonings here because they will burn and become bitter. Wait until it’s time to mash before you add other flavorings.
- Toss the cauliflower, olive oil, salt and pepper together until the cauliflower is nicely coated, but not swimming in oil. There should be a nice sheen to each piece, and if you see any dry patches, add a little more oil.
- Arrange the cauliflower in an even flat layer on the baking sheet. Roast for 20-25 minutes, or until the tips and bottoms of the florets are spotty-brown and the cauliflower is tender. They shouldn’t be burnt, so keep an eye on it. Browning will vary depending on which baking sheet you’re using, and how hot your oven gets. If you use a dark-coated baking sheet, they will brown much faster and potentially burn.
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Estimated Reading Time 2 mins
- In a medium skillet, heat 2 Tbsp (30 mL) of canola oil over medium heat. Add onions and 1/4 tsp salt and sauté until soft, 4 to 5 minutes. Reduce heat to low and stirring frequently, continue to sauté until onions are a deep chestnut brown, about 50-60 minutes. Add water 1 Tbsp (15 mL) at a time to loosen onions if they begin to stick to skillet.
- Toss cauliflower florets with 2 Tbsp (30 mL) canola oil and 1/2 tsp salt and transfer to prepared sheet pan. Roast for 30 minutes, flipping halfway through, until browned. Remove from oven and set aside.
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- Combine the parsnip chunks, cauliflower florets and garlic in a roasting tin. Drizzle on the olive oil (or cooking oil of choice), fresh thyme, honey, salt and pepper and stir to combine. Pop into the preheated oven and roast for about 15-20 minutes, or until starting to turn golden brown.
- Once the veggies are roasted, add to a blender along with the caramelized onions and vegetable stock. Blend until smooth. (You may have to do this is batched depending on the size of your blender). Alternatively, you can add the ingredients to a large saucepan and use a handheld blender, although I have found the consistency is not as smooth with this method.
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- In a medium skillet, cook the bacon over medium-high heat until crisp. Transfer the bacon to a paper towel-lined plate to cool, and set aside. Reserve 1/4 cup of bacon grease.
- In a large bowl, combine the cauliflower, bacon grease, garlic powder, and black pepper. Toss to combine.
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- Preheat oven to 350˚ or 325˚ convection. Line a large baking sheet with foil and spray with nonstick vegetable spray. Set aside.
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- Spread the cauliflower out on a glass dish or metal baking sheet. (I like to line metal pans with parchment so that the cauliflower roasts more evenly and clean-up is easier).
- Drizzle 2 tablespoons of olive oil over the cauliflower. Either use your hands or tongs to toss the cauliflower in the oil until it is evenly coated. Sprinkle with about 1/2 teaspoon of sea salt.
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- Peel and slice your onion. Apply a spoon of oil into a pan and heat it up. When heated, toss in the onions, sprinkle with a pinch of salt and roast lightly for a couple of minutes, stirring it occasionally. Take care that the onion doesn't turn brown too quickly. When it becomes translucent and slightly brown-ish, lower the heat to a minimum and continue to roast slowly for about 20 minutes, until the onion turns a nice caramelized brown, then remove from heat. Set aside a spoon of onions for decoration.
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