The onion dip from Michael's Genuine Kitchen in Miami has been sabotaging my intentions to eat healthy since I moved here 6 years ago. The dip is rich and creamy, while the potatoes for the chips are cut lengthwise and fried until deep amber crunchy perfection.
There are recipes floating around the internet for the original by Chef Michael Schwartz, but I wanted to create a dairy free version that I could dig into more often. This can be made ahead - it will only taste better after a day or two. You can also skip making the chips and just buy good quality kettle-style chips, but I personally like the drama of the extra large and extra crunchy homemade ones. —Braless Contessa
1.5 cups dip
For the dip
vegan butter (I prefer Miyokos)
vidalia onion, sliced lengthwise into very thin strips
head of cauliflower, cut into large, flat "steaks"
Olive oil (for drizzling)
Cashews, soaked overnight or simmered in water for 15 minutes
salt and pepper, to taste
scallions, sliced thin (green parts only)
Idaho potatoes, sliced lengthwise 1/8 of an inch thick
vegetable oil for frying
In This Recipe
For the dip
Heat butter over medium heat in a large frypan. Add half the onion slices and cook, stirring occasionally, until onions start to become translucent (about 2 minutes). Stir in the rest of your onion. When the remaining onions start to reduce in size, reduce heat to medium low and cook, stirring infrequently, until the onions are jammy and a dark blonde color (about 30 minutes). You may need to occasionally deglaze the pan with a splash of water. Once the onions reach the desired color, remove from heat and allow to cool completely (onions may be prepared 3 days in advance).
While preparing the onions, place a baking sheet in the oven and heat to 425 F. Once it gets to temperature, remove the sheet from oven, drizzle some olive oil on the pan and place the cauliflower steaks on it. Add a generous pinch of salt. Roast for about 30 minutes, flipping the cauliflower steaks halfway, until both sides are well browned. Let cool.
With a food processor, blender, or immersion blender, take the roasted cauliflower steaks, the cashews, and a 1/4 cup of water and puree until smooth, adding the remaining water a tablespoon at a time untl you reach the desired texture (it should be smooth and thick, you may not use all the water). Fold in the reserved carmelized onions and add salt and pepper to taste. Refrigerate for at least one hour but preferably overnight. Garnish with sliced scallions.
Put potato slices in a bowl with cold water and swish to remove some of the starch and drain. Repeat a few times until the water is mostly clear. Dry the potatoes well.
Heat around 3 inches of oil to 350°F in a dutch over or pan with high sides. Working in batches to keep from crowding the pan, fry the potatoes until they are a deep golden brown (about 7 to 9 minutes). Fish out the chips with a spider and set on a paper towel–lined plate to cool. Sprinkle with salt. Chips can be made three days ahead.