My blog has really become my go-to site for side dishes. Before I started writing it, I was always at a loss for a good side dish, especially on Thanksgiving! Now, when I am preparing for Thanksgiving, or for any other holiday, I search my blog for menu ideas. I hope you are all using my blog for menu suggestions as well. I only post the ones I know you will enjoy.
That being said, this cauliflower recipe is really special. It makes your taste buds waltz with delight! The caramelization of the onions, combined with the cauliflower, create a unique, bold flavor and a wonderful crispy texture. The depth of flavor in this dish is amazing. I can’t say enough about this recipe except that I hope you try it and experience it for yourself. This is a “keeper” and I will be making this repeatedly in the future. It is so simple and quick to make. Just cut up your vegetables, add the other ingredients, place them on a baking sheet and you have a luscious side dish to accompany with any weeknight meal.
This recipe will serve 4-5 lucky people who will thoroughly enjoy this dish.
Ingredients for Roasted Cauliflower with Caramelized Onions
3 tbsp. extra-virgin olive oil
1 large yellow onion, thinly sliced (about 2 cups)
1/2 tsp. kosher salt, plus 1/2 more set aside
1/4 tsp. freshly ground black pepper, plus 1/4 more set aside
3 tbsp. fresh lemon juice (from about 1 lemon)
1/2 tsp. lemon zest
1 garlic clove, finely chopped
1 head cauliflower, (about 1 1/2 to 2 pounds), cut into 1-inch florets
1/4 cup fresh parsley, chopped (optional)
Preheat the oven to 450.
In a skillet, warm 1 tbsp of the olive oil over medium heat.
Add the onions, salt and pepper. Stir to coat with oil.
Cook, stirring frequently until the onions are soft, and golden brown, (about 25-30 minutes).
Meanwhile, in a large bowl, mix together the cauliflower, garlic, lemon juice and zest, and extra salt and pepper. Stir to combine.
On a baking sheet covered with foil, spread the cauliflower evenly so there is one layer. Roast until the tops of the florets are browned, but not burned, about 10-15 minutes.
Combine the cauliflower and the onion mixture.
Place on serving platter and garnish with parsley.
It’s that simple!
