Best 8 Roasted Cauliflower With Caramelized Onion Gratin Recipes

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Roasted cauliflower with caramelized onion gratin is a delicious and elegant dish that is perfect for any occasion. The combination of roasted cauliflower's nutty flavor and caramelized onions' sweetness creates a dish that is both satisfying and flavorful. The gratin topping adds a touch of richness and creaminess, making this dish truly special. With its simple yet sophisticated flavors, roasted cauliflower with caramelized onion gratin is sure to impress your guests.

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ROASTED CAULIFLOWER WITH CARAMELIZED ONION GRATIN RECIPE - (4.3/5)



Roasted Cauliflower with Caramelized Onion Gratin Recipe - (4.3/5) image

Provided by DWatkins23

Number Of Ingredients 11

1 head cauliflower, broken up into florets
2 tablespoons olive oil
Salt and pepper
1 1/2 large sweet yellow onions
1 1/2 tablespoons garlic, minced
1 tablespoon olive oil
1/4 cup butter
3/4 cup flour
3/4 cup milk
1 1/2 cups cheese, grated (white cheddar and parmesan is good mix use something that's "sharp" Asiago or aged cheddar).
Pepper

Steps:

  • Preheat oven to 450°F. Place cauliflower florets on a cookie sheet, drizzle with olive, and season with salt & pepper. Roast in oven for 20 to 25 minutes until browned on edges. Shake cookie sheet occasionally to turn over cauliflower (or use tongs) so evenly roasted. Meanwhile, slice onions thin and saute onions in olive oil over low/medium heat Season with salt & pepper. Cook onions until caramelized and brown. After about 15 minutes, add garlic and continue to cook until onions are translucent and brown In a sauce pan, melt butter. Whisk in flour to make a roux, when all combined and cooked a little, whisk in milk until sauce has nice consistency. Add most of the cheese and continue to stir until smooth and creamy. Save some cheese for the top. Add cauliflower to cheese sauce and stir. Add caramelized onions and mix well. Turn out into large pie dish or other casserole. Top with cheese and bake at 350°F until top is browned.

ROASTED CAULIFLOWER WITH CARAMELIZED ONIONS



ROASTED CAULIFLOWER WITH CARAMELIZED ONIONS image

Categories     Roast     Dinner     Cauliflower

Yield 4 servings

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil
1 large yellow onion, thinly sliced (about 2 cups)
Kosher salt
½ cup tahini
3 tablespoons fresh lemon juice (from about 1 lemon)
1 garlic clove, finely chopped
1 head cauliflower (about 1½ to 2 pounds), cut into 1-inch florets
¼ cup flat-leaf parsley leaves, finely chopped

Steps:

  • 1. Preheat the oven to 450˚. In a skillet, warm 1 tablespoon of the olive oil over medium heat. Add the onions and stir to coat with the oil. Stir in ½ teaspoon of salt. Cook, stirring frequently and reducing the heat if necessary to prevent burning, until the onions are soft and deep golden brown, about 30 minutes. 2. Meanwhile, in a small bowl, whisk the tahini with ½ cup water, ½ teaspoon salt, the lemon juice and the garlic. Set aside. 3. Grease a large baking sheet with the remaining 2 tablespoons olive oil. Add the cauliflower and turn to coat well with the oil. Spread the cauliflower on the baking sheet and season with salt. Roast until browned but not burned on the bottom, about 15 minutes. Turn the cauliflower and continue to roast until tender and browned on the second side, about 5 minutes longer. 4. Arrange the cauliflower on a serving plate. Garnish with the caramelized onions and parsley, and drizzle with the tahini sauce. Serve immediately, passing any remaining tahini sauce at the table.

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

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

CAULIFLOWER MASH WITH CARAMELIZED ONIONS AND ROASTED GARLIC



Cauliflower Mash With Caramelized Onions and Roasted Garlic image

I am always looking for new and interesting recipes. This one certainly fit the bill...plus it's Weight Watcher friendly at 3 points. Bonus!!! I make this up ahead of time and gently reheat before serving.

Provided by Abby Girl

Categories     Cauliflower

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

1 head garlic, skin on
2 teaspoons vegetable oil
2 cups sweet onions, sliced
2 teaspoons brown sugar, packed
1 teaspoon balsamic vinegar
1/2 teaspoon cinnamon
1 1/2 lbs cauliflower florets, chopped
1/4 cup chicken stock (or vegetable)
1 tablespoon olive oil
1/8 teaspoon salt
1/8 teaspoon ground pepper

Steps:

  • Preheat oven or toaster oven to 425.
  • Wrap the garlic in aluminum foil. Bake for 25 minutes or just until tender. Cool then squeeze out the garlic. Set aside.
  • In a skillet, heat the oil over medium high heat and cook the onions for 5 minutes. Stir in the brown sugar, vinegar and cinnamon. Reduce the heat to medium low and cook until the onions are golden, about 10 minutes.
  • Steam or broil the cauliflower just until tender about 5 - 7 minutes. Drain and place in a food processor with the stock, olive oil, salt and pepper. Puree until smooth. Stir in the onions and garlic until combined.
  • Garnish with parsley.

Nutrition Facts : Calories 108.7, Fat 4.3, SaturatedFat 0.6, Cholesterol 0.3, Sodium 101.4, Carbohydrate 16.1, Fiber 3.5, Sugar 6.3, Protein 3.7

CAULIFLOWER AND CARAMELIZED ONION TART



Cauliflower and Caramelized Onion Tart image

Categories     Milk/Cream     Cheese     Onion     Vegetable     Appetizer     Side     Bake     Lunch     Cauliflower     Potluck     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 14

1 small head of cauliflower (about 1 pound), cored, cut into 1-inch florets
2 1/2 tablespoons olive oil, divided
1 tablespoon truffle oil*
1 refrigerated pie crust
1 large onion, halved lengthwise, thinly sliced
1 tablespoon Dijon mustard
2 large eggs
1 (7- to 8-ounce) container mascarpone cheese (Italian cream cheese)*
1/2 cup whipping cream
1/4 teaspoon ground white pepper
Pinch of ground nutmeg
1 cup grated Gruyère cheese
3/4 cup grated Parmesan cheese
*Available at some supermarkets, specialty foods stores, and Italian markets nationwide.

Steps:

  • Position rack in center of oven; preheat to 425°F. Toss cauliflower with 1 tablespoon olive oil in large bowl. Spread on large rimmed baking sheet, spacing apart. Sprinkle with salt and pepper. Roast 15 minutes; turn florets over. Continue roasting until tender, about 25 minutes longer. Cool cauliflower, then thinly slice. Drizzle with truffle oil; toss. Reduce oven temperature to 350°F.
  • Press pie crust onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Line pie crust with foil; fill with pie weights. Bake crust 20 minutes. Remove foil and pie weights; bake until crust is golden, about 5 minutes, pressing crust with back of fork if bubbles form. Cool crust. Maintain oven temperature.
  • Heat remaining 1 1/2 tablespoons olive oil in heavy large skillet over medium heat. Add onion; sprinkle with salt and pepper. Cook until onion is deep golden brown, stirring occasionally, about 40 minutes. Cool slightly. DO AHEAD Can be made 1 day ahead. Store crust at room temperature. Cover and chill cauliflower and onion separately.
  • Brush bottom and sides of crust with mustard. Spread onion in crust. Arrange cauliflower evenly over. Set tart on rimmed baking sheet. Whisk eggs and next 4 ingredients in medium bowl. Stir in Gruyère. Pour mixture over filling in tart pan; sprinkle with Parmesan. Bake until tart is golden and center is set, about 40 minutes. Transfer to rack; cool 15 minutes before serving.

CRISPY ROASTED CAULIFLOWER GRATIN



Crispy Roasted Cauliflower Gratin image

Go for a lower-carb option with this roasted cauliflower gratin. This cheesy, flavorful side dish works well during dinner or brunch!

Provided by My Food and Family

Categories     Cheese

Time 45m

Yield 12 servings

Number Of Ingredients 11

1/4 cup butter, divided
2 Tbsp. flour
2 cups milk
1/4 cup GREY POUPON Dijon Mustard
1 Tbsp. drained KRAFT Prepared Horseradish
1/2 tsp. ground black pepper
1 cup KRAFT Shredded Italian* Five Cheese Blend
6 cups small cauliflower florets
3/4 cup panko bread crumbs
1/2 cup KRAFT Shredded Parmesan Cheese
2 green onions, sliced

Steps:

  • Heat oven to 350ºF.
  • Melt 2 Tbsp. butter in medium saucepan on medium heat. Add flour; cook and stir 2 min. or until hot and bubbly. Gradually stir in milk. Add mustard, horseradish and pepper; mix well. Cook and stir 2 to 3 min. or until thickened. Add Italian* Five Cheese Blend; cook 3 min. or until melted, stirring constantly. Remove from heat. Add cauliflower; stir until evenly coated.
  • Spoon into 13x9-inch baking dish sprayed with cooking spray.
  • Melt remaining butter in small skillet. Add bread crumbs; cook and stir 2 min. or until golden brown. Sprinkle over cauliflower mixture.
  • Bake 25 min. or until heated through. Sprinkle with Parmesan cheese blend; bake 2 min. or until melted. Sprinkle with onions.

Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g

CAULIFLOWER WITH CARAMELIZED RED ONIONS



Cauliflower With Caramelized Red Onions image

Make and share this Cauliflower With Caramelized Red Onions recipe from Food.com.

Provided by Dancer

Categories     Cauliflower

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 1/2 tablespoons butter
2 -3 red onions, thinly sliced (about 1 pound)
1 teaspoon balsamic vinegar
kosher salt
fresh ground black pepper
1 (1 1/2 lb) heads cauliflower, separated into florets
2 tablespoons toasted pine nuts

Steps:

  • Put butter in a heavy bottomed skillet over medium heat.
  • Add onions and cook, stirring periodically, until the onions are a deep golden color, about 20 minutes (The longer the onion cooks the more frequently it needs to be stirred).
  • Add balsamic vinegar, salt and pepper.
  • Cook until most of the moisture evaporates and onions are deep brown, about 5 minutes.
  • Meanwhile, steam (12 to 15 minutes) or microwave (8 to 10 minutes) the cauliflower until tender but still firm.
  • Put cauliflower on a platter and top with caramelized onions.
  • Sprinkle with pine nuts.

CLASSIC CAULIFLOWER AU GRATIN



Classic Cauliflower au Gratin image

Yummy, cheesy cauliflower. Very easy to make with a little kick.

Provided by janette

Categories     Side Dish     Vegetables     Cauliflower

Time 55m

Yield 6

Number Of Ingredients 8

1 large head cauliflower, cut into bite-size pieces
1 cup light sour cream
1 cup shredded Cheddar cheese
½ cup diced onion
3 tablespoons melted butter
2 tablespoons red pepper flakes, or to taste
¼ teaspoon salt
½ cup panko bread crumbs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of water to a boil. Add cauliflower and cook uncovered until tender, about 10 minutes. Drain.
  • Combine sour cream, Cheddar cheese, onion, melted butter, red pepper flakes, and salt in a baking dish. Mix in cauliflower. Sprinkle bread crumbs on top.
  • Bake in the preheated oven until bubbly and cheese is melted, about 30 minutes.

Nutrition Facts : Calories 231.1 calories, Carbohydrate 21.8 g, Cholesterol 41.7 mg, Fat 13 g, Fiber 4.5 g, Protein 11.6 g, SaturatedFat 7.8 g, Sodium 408.2 mg, Sugar 8.1 g

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 brown spots or wilted leaves.
  • Roast the cauliflower before adding the gratin topping. This will help to caramelize the florets and give them a slightly smoky flavor.
  • Use a good quality cheese. A sharp cheddar or Gruyère cheese will give the gratin a rich, cheesy flavor.
  • Don't overcook the gratin. The cauliflower should be tender but still have a slight bite to it. Overcooked cauliflower will become mushy.
  • Serve the gratin immediately. This dish is best enjoyed hot out of the oven.

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 perfect for a weeknight meal or a special occasion. With its cheesy, flavorful topping and tender cauliflower florets, this gratin is sure to be a hit with everyone at the table.

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