When I made this cauliflower the first time it came out so much better then I expected. I served it over cooked down caramelized onions and topped it of with pesto and crispy leeks. This time around I used my homemade arugula and parsley chimichurri. It’s great as a side or a starter, it’s so beautiful and so tasty. Vegan friendly. Be sure to tag me if you try this recipe, I’d love to see what you guys come up with. #cookitkelly_ @cookitkelly_
Ingredients
1 Whole cauliflower
1 Yellow onion
1 shallot
1cup veggie broth
1 tablespoon ground ginger
1 tablespoon turmeric powder
1 teaspoon Black paper
EVOO (olive oil)
pesto or chimichurri for garnish
Instructions
1. Preheat oven to 450 while you prep cauliflower.
2. Chop the onions and shallots in EVOO and add a little salt & pepper.
3. Cook in a skillet until they start to caramelized, mix it constantly.
4. Cut the stem off and get cut off the greens of the cauliflower.
5. In a bowl drizzle EVOO all over the cauliflower and add the turmeric and ginger and black paper. Use your hands to smother all spices all over the cauliflower.
6. Onions should be caramelized, add the cauliflower to the center of the skillet on top of the onions. Pour 1/2 cup of the veggie broth and place in oven to cook cauliflower.
7. Depending on how big your cauliflower is it will take about 30-40mins until it’s fork tender. Halfway throw pull out mix the onions and add the other 1/2 of veggie broth.
8. Once fork tender take out and let it rest for a few mins. To serve place the caramelized onions on a serving plate, place cauliflower and garnish with chimichurri sauce or pesto. Eat right away