Best 2 Roasted Cauliflower With Caramelized Onion Gratin Recipes

Indulge in a culinary symphony of flavors with roasted cauliflower and caramelized onion gratin, a delectable dish that tantalizes the taste buds with its perfect balance of textures and flavors. This vegetarian masterpiece showcases tender cauliflower florets roasted to perfection, enveloped in a luscious, golden-brown gratin made from caramelized onions, creamy béchamel sauce, and a blend of cheeses that melt together in perfect harmony. Each bite offers a delightful interplay of sweet, savory, and nutty flavors, complemented by a crispy, cheesy crust. Whether served as a main course or a delectable side dish, this roasted cauliflower with caramelized onion gratin promises a memorable dining experience. Additionally, this article offers a collection of scrumptious recipes to satisfy every palate, including a flavorful roasted cauliflower steak with tahini sauce, a hearty cauliflower and chickpea curry, and a refreshing cauliflower tabbouleh salad. Delve into this culinary journey and discover the versatility of cauliflower as you explore these diverse dishes.

Check out the recipes below so you can choose the best recipe for yourself!

CARAMELIZED CAULIFLOWER PLAIN AND FANCY

Caramelized Cauliflower Plain and Fancy image

Lazy days call for this recipe's one-step preparation. But when feeling fancy, dive into steps 2 and 3, from Lucinda Scala Quinn's cookbook "Mad Hungry."

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Number Of Ingredients 10

Ingredients

1 head of cauliflower, washed, trimmed, cored, and thinly sliced (pieces will crumble; doesn't matter)
1 1/2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
1 1/2 tablespoons extra-virgin olive oil
1 garlic clove, minced
1/4 teaspoon crushed red pepper flakes
2 tablespoons salt-packed capers, well rinsed
3 tablespoons golden raisins
1 recipe Caramelized Cauliflower Plain (see above)
1 tablespoon chopped fresh parsley leaves

Steps:

Preheat the oven to 425 degrees Fahrenheit. Spread the cauliflower in an even layer on a rimmed baking sheet. Drizzle over the olive oil and sprinkle with salt and pepper. Toss to combine. Roast until the cauliflower is lightly caramelized, turning once, about 30 minutes. Serve as is for the plain version or proceed with the variation below for the fancy version.
Heat a small pan, and then add olive oil, garlic, and red pepper flakes. Saute for 30 seconds. Add the capers and raisins and cook for another minute.
Drizzle the caramelized cauliflower with the caper mixture and parsley and toss to coat well. Serve warm or at room temperature.

ROASTED CAULIFLOWER GRATIN WITH TOMATOES AND GOAT CHEESE

Roasted Cauliflower Gratin With Tomatoes and Goat Cheese image

Roasting is one of my favorite ways to prepare cauliflower, and I have always loved preparations that pair the vegetable with coriander seeds. I use coriander seeds and cinnamon to season the tomato sauce that I toss with the roasted cauliflower and sautéed red onions, then add a couple of eggs beaten with goat cheese.

Provided by Martha Rose Shulman

Categories dinner, lunch, main course, side dish

Time 1h20m

Yield Serves 4 to 6

Number Of Ingredients 12

Ingredients

1 medium-size head of cauliflower
Salt and freshly ground pepper to taste
3 tablespoons extra virgin olive oil
1 small or 1/2 large red onion, cut in half or quarters (if using a whole onion) lengthwise, then sliced thin across the grain
2 garlic cloves, minced
1 teaspoon fresh thyme leaves
1 (14 8/10-ounce) can chopped tomatoes in juice
1/8 teaspoon cinnamon
1/2 teaspoon coriander seeds, lightly toasted and coarsely ground
2 eggs
2 1/2 ounces soft goat cheese (about 1/2 cup plus 2 tablespoons)
2 to 3 teaspoon chopped chives

Steps:

Preheat oven to 450 degrees. Line a baking sheet with parchment or foil. Cut away the bottom of the cauliflower stem and trim off leaves. Cut cauliflower into 1/3 inch thick slices, letting the florets on the edges fall off. Toss all of it, including the bits that have fallen away, with 2 tablespoons of the olive oil, salt, and pepper. Place on baking sheet in an even layer.
Roast for 15 to 20 minutes, stirring and flipping over the big slices after 8 minutes, until the slices are tender when pierced with a paring knife and the small florets are nicely browned. Remove from oven and cut large slices into smaller pieces. You should have about 2 cups. Transfer to a large bowl. Turn oven down to 375 degrees.
Oil a 1-1/2 to 2-quart baking dish or gratin. Heat remaining oil over medium heat in a medium-size skillet or a wide saucepan and add onion. Cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt and the garlic and thyme and continue to cook, stirring, until garlic is fragrant, 30 seconds to a minute. Add tomatoes, cinnamon, ground coriander seeds, and salt and pepper to taste and bring to a simmer. Cook, stirring often, over medium-low heat, for 10 to 15 minutes, until the tomatoes have cooked down and the sauce is fragrant. Taste and adjust seasoning. Add to bowl with the cauliflower and stir everything together. Scrape into prepared baking dish.
Set aside 2 tablespoons of the goat cheese. Beat eggs, then add the remaining cheese and beat together until smooth. Pour over cauliflower mixture, making sure to scrape out every last bit with a rubber spatula. Dot top with small pieces of the remaining goat cheese and sprinkle on chives.
Bake 30 minutes, until top is beginning to brown in spots. Remove from oven and allow to sit for 5 to 10 minutes before serving.

Nutrition Facts : @context http, Calories 179, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 13 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 547 milligrams, Sugar 5 grams, TransFat 0 grams

Tips:

Choose the right cauliflower: Look for a head of cauliflower that is compact and heavy for its size, with tightly packed florets. Avoid heads with any signs of bruising or discoloration.
Cut the cauliflower into uniform florets: This will help them cook evenly. Aim for florets that are about 1-2 inches in size.
Roast the cauliflower before adding the gratin: This will help to caramelize the florets and give them a slightly smoky flavor. Roast the cauliflower for about 20 minutes, or until it is tender and slightly browned.
Make sure the onions are caramelized: This will add a rich, sweet flavor to the gratin. Cook the onions over low heat for about 30 minutes, or until they are golden brown and soft.
Use a good quality cheese: The cheese is one of the main ingredients in this dish, so it's important to use a good quality cheese that melts well. Cheddar, Gruyère, or Parmesan are all good options.
Don't overcook the gratin: The gratin should be cooked until the cheese is melted and bubbly, and the top is golden brown. Overcooking will make the gratin dry and tough.

Conclusion:

Roasted cauliflower with caramelized onion gratin is a delicious and versatile dish that can be served as a main course or a side dish. It's a great way to use up leftover cauliflower, and it's also a good source of vitamins and minerals. With its creamy, cheesy sauce and crispy, caramelized onions, this gratin is sure to be a hit with everyone at the table.