Roasted Cauliflower With Caramelized Onions – a delicious recipe with extra-virgin olive oil, yellow onion, Kosher salt, tahini, lemon juice, garlic. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
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 1/2 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
2. Meanwhile, in a small bowl, whisk the tahini with 1/2 cup water, 1/2 teaspoon salt, the lemon juice and the garlic. Set aside.
3
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
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.
205
kcal
Calories
11
g
Fat
23
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, 1 large yellow onion, thinly sliced (about 2 cups), Kosher salt, 1/2 cup tahini, and more.
Yes, Roasted Cauliflower With Caramelized Onions falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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