Author Notes
Golden roasted Caramelized Cauliflower with Tahini & fried onions. A delicious gluten free, Paleo, Vegan, low calorie dish that makes a tasty side or appetizer! —Megan Olson
Ingredients
-
1
head of cauliflower, cleaned, leaves removed & cut into florets (about 4 cups)
-
1
small white onion, halved & sliced thinly (about 2 cups)
-
1 tablespoon
extra virgin olive oil
-
4 tablespoons
lemon juice
-
3 tablespoons
minced garlic
-
2 teaspoons
paprika
-
2 tablespoons
parsley
-
1/2 teaspoon
salt
-
1/2 teaspoon
pepper
-
1/8 cup
tahini
Directions
-
Preheat oven 425 degrees F
-
Place cauliflower in a single layer on a baking sheet lined with parchment paper
-
Add 1/4 tsp each salt & pepper to cauliflower
-
Bake cauliflower 15 minutes then turn on the broiler on high to cook another 5 minutes
-
Remove cauliflower from oven & place aside
-
While cauliflower is cooking, heat a medium pan to medium high
-
Add extra virgin olive oil to the pan
-
Once the oil is hot, add the onions to the pan
-
Cook the onions until tender, stirring constantly
-
The onions can burn fast so watch carefully & remove when tender 8-10 minutes otherwise they will burn
-
Place onions on a paper towel & add 1/2 tsp salt & pepper
-
To the pan you used to cook the onions, turn the heat to low & add minced garlic
-
You should have enough oil left in the pan otherwise add a tiny bit more
-
After a minute, turn heat off add lemon juice, paprika, 1 tbsp parsley, tahini & whisk in 12 tbsp warm water to thin (I added 12 tbsp to mine)
-
Be sure to continuously whisk the sauce as you're adding the water or it may burn
-
Place cauliflower in a bowl, add onions to the top then spoon tahini over it (I like to reserve about half the sauce for dipping)
-
Sprinkle remaining cauliflower on top & enjoy!
See what other Food52ers are saying.