Best 4 Roasted Cauliflower Onions Recipes

**Roasted Cauliflower and Onions: A Flavorful and Healthy Side Dish**

Roasted cauliflower and onions are a delicious and versatile side dish that can be enjoyed with a variety of main courses. This simple dish is made with just a few ingredients and can be prepared in under an hour. The cauliflower and onions are roasted until tender and caramelized, and then seasoned with a blend of herbs and spices. The result is a flavorful and healthy dish that is perfect for any occasion. This article provides three different recipes for roasted cauliflower and onions, each with its own unique flavor profile. The first recipe is a classic roasted cauliflower and onions dish, made with olive oil, salt, and pepper. The second recipe adds a touch of sweetness with a honey glaze, while the third recipe uses a balsamic vinegar glaze for a tangy flavor. All three recipes are easy to follow and can be customized to your own taste preferences.

Here are our top 4 tried and tested recipes!

ROASTED CAULIFLOWER WITH ONIONS AND FENNEL

Roasted Cauliflower With Onions and Fennel image

From the March 2007 Gourmet magazine, to which I have subscribed for more than 35 years. This combination is outstanding and the prebrowning of each vegetable is key. (Yes, it's more work, but it is worth it!) It is delicous hot and even better at room temperature.

Provided by BarbryT

Categories Cauliflower

Time 55m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 (1 1/4 lb) cauliflower, cored, cut into 1-inch florets
6 tablespoons olive oil, divided
2 (1/2 lb) onion, halved lengthwise, cut into 3/4-inch-wide wedges with some core still attached, peeled
2 fresh fennel bulbs, halved lengthwise, cut lengthwise into 1/2-inch-wide wedges with some core still attached (about 1 pound total)
8 small garlic cloves, unpeeled
15 sprigs fresh marjoram

Steps:

Preheat the oven to 425°F Toss cauliflower and 2 T olive oil in a large bowl. Heat a heavy large skillet over medium-high heat. Add cauliflower and sauté until beginning to brown, about 5 minutes. Transfer cauliflower to rimmed baking sheet.
Add 2 T oil to the same skillet. Add onion wedges and cook until browned on 1 side, about 3 minutes. Using spatula, carefully transfer onions to baking sheet with cauliflower, arranging wedges browned side up.
Add last 2 T oil to same skillet. Add fennel; sauté until fennel softens slightly and starts to brown, about 5 minutes. Transfer to same baking sheet.
Scatter garlic and marjoram over vegetables. Sprinkle with salt and pepper. Roast until vegetables are caramelized, about 25 minutes. Serve hot or at room temperature.

ROASTED CAULIFLOWER WITH ONIONS AND FENNEL

Roasted Cauliflower with Onions and Fennel image

Categories Garlic Herb Onion Vegetable Side Roast Sauté Dinner Cauliflower Fennel Healthy Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

1 medium head of cauliflower (about 1 1/4 pounds), cored, cut into 1-inch florets
6 tablespoons olive oil, divided
2 medium onions (about 1/2 pound each), halved lengthwise, cut into 3/4-inch-wide wedges with some core still attached, peeled
2 fresh fennel bulbs (about 1 pound total), halved lengthwise, cut lengthwise into 1/2-inch-wide wedges with some core still attached
8 small garlic cloves, unpeeled
15 fresh marjoram sprigs

Steps:

Position rack in center of oven; preheat to 425°F. Toss cauliflower and 2 tablespoons oil in large bowl. Heat heavy large skillet over medium-high heat. Add cauliflower and sauté until beginning to brown, about 5 minutes. Transfer cauliflower to rimmed baking sheet.
Add 2 tablespoons oil to same skillet. Add onion wedges. Cook until browned on 1 side, about 3 minutes. Using spatula, carefully transfer onions to baking sheet with cauliflower, arranging wedges browned side up. Add remaining 2 tablespoons oil to same skillet. Add fennel; sauté until fennel softens slightly and starts to brown, about 5 minutes. Transfer to same baking sheet. Scatter garlic and marjoram over vegetables. Sprinkle with salt and pepper. Roast until vegetables are caramelized, about 25 minutes. Serve hot or at room temperature.

ROASTED CAULIFLOWER & ONIONS

Roasted Cauliflower & Onions image

Make and share this Roasted Cauliflower & Onions recipe from Food.com.

Provided by CookingONTheSide

Categories Cauliflower

Time 1h

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1 small head purple cauliflower, cut in 1 1/2-inch florets
1 small yellow cauliflower, cut in 1 1/2-inch florets
1 small green cauliflower, cut in 1 1/2-inch florets
1 small white cauliflower, cut in 1 1/2-inch florets
3 large vidalia onions, each cut lengthwise in 8 wedges
3 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup pitted kalamata olive, cut in slivers
1/4 cup grated parmesan cheese
2 tablespoons chopped Italian parsley

Steps:

Heat oven to 475 degrees F.
Put cauliflower and onions, then oil, salt and pepper in a heavy-bottomed roasting pan; toss to mix and coat.
Roast 40-45 minutes, tossing vegetables every 15 minutes, until lightly charred and tender.
Add olives, cheese and parsley; toss to combine.
Transfer to a large serving bowl.
Serve hot, warm or at room temperature.

ROASTED CAULIFLOWER & ROASTED GARLIC WITH PEARL ONIONS

Roasted Cauliflower & Roasted Garlic With Pearl Onions image

Ok I went and topped a really delish recipe I have posted with pearl onions. A take-off of Recipe #106251.

Provided by Rita1652

Categories Cauliflower

Time 55m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

16 garlic cloves
10 ounces white pearl onions
1 large cauliflower (trimmed and cut into bite size pieces)
1 tablespoon fresh rosemary, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil
olive oil, to drizzle (optional)

Steps:

Place garlic cloves and pearl onions in a hot water bath for 2-4 minutes.
Strain and remove skin from garlic and onions.
(Optional ) You can pour the fragrant water from the garlic and onions over the cauliflower and let sit while peeling the garlic and onions and then drain before placing in the roasting pan.
Place all the ingredients in a large casserole dish. Toss well.
Roast in a preheated over of 450 degrees for 20 minutes give a toss and bake for 10 more minutes.
Drizzle with additional olive oil and season to taste with coarse salt and fresh cracked pepper.

Nutrition Facts : Calories 73.7, Fat 4.6, SaturatedFat 0.7, Sodium 216.3, Carbohydrate 7.5, Fiber 2.2, Sugar 2.7, Protein 1.9

Tips:

Choose the right cauliflower: Look for a head of cauliflower that is firm and heavy, with tightly packed florets. Avoid heads with any signs of bruising or discoloration.
Cut the cauliflower into evenly sized florets: This will help them cook evenly. You can use a sharp knife or a food processor to do this.
Roast the cauliflower at a high temperature: This will help to caramelize the florets and give them a crispy texture. Roast the cauliflower at 425 degrees Fahrenheit for 20-25 minutes, or until the florets are tender and slightly browned.
Add some flavorings to the cauliflower: You can add a variety of flavorings to the cauliflower before roasting it. Some popular options include olive oil, salt, pepper, garlic powder, and paprika. You can also add some fresh herbs, such as thyme or rosemary.
Serve the cauliflower immediately: Roasted cauliflower is best served immediately, while it is still hot and crispy. You can serve it as a side dish or as a main course.

Conclusion:

Roasted cauliflower is a delicious and versatile dish that can be enjoyed in a variety of ways. It is a healthy and nutritious side dish, and it can also be used as a main course or as a topping for salads, pizzas, and other dishes. With its simple ingredients and easy preparation, roasted cauliflower is a great option for busy weeknight meals or for special occasions.