Caramelized Onion Beans with Charred Cauliflower
Caramelized onion beans topped with tender-crisp charred cauliflower is a simple, one-pot entree that’s packed with layers of flavor and texture! Serve it with pasta or a baked potato or use pita, flatbread, or sourdough to dip. Glutenfree, Soyfree, nutfree
Servings: 4
Ingredients
For the Charred Cauliflower
- 1 cup cauliflower florets sliced into 1/4" thick slices
- 1 teaspoon oil
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
For the Caramelized Onion Sauce
- 2 teaspoon extra virgin olive oil
- 1 1/2 cup chopped onion
- 1/2 teaspoon salt divided
- 2 garlic cloves minced
- 1 teaspoon balsamic vinegar
- 1/4 teaspoon pepper flakes
- 1 teaspoon Italian herbs
- 3 tablespoons vegan Parmesan
- 1/4 cup non-dairy yogurt or use non dairy cream or cashew cream
- 1 to 1 1/2 cups water or vegetable broth
- 15- oz can white beans cannellini beans, butter beans or any other beans of choice, drained. Or use 1 1/2 cups of cooked beans.
For Garnish
- chopped tomato, pepper flakes, vegan Parmesan
- chopped fresh herbs like basil or parsley
Instructions
Make the cauliflower first.
- Chop and slice your cauliflower florets, if you haven't already.
- To bake the cauliflower florets: Drizzle a little bit of oil or rub the oil all over the florets, then sprinkle on the salt and pepper and distribute the florets on a parchment-lined baking sheet. Bake at 400° F (205° C) for 25 to 30 minutes, until they are golden brown. They will be more golden brown on the bottom . If you want them more evenly browned, you can flip the cauliflower at around the 25-minute mark for browning on both sides.
- To make it on the skillet: Heat the skillet over medium-high heat, add the oil, then add the sliced cauliflower and spread it all over on the skillet. Continue to cook until it is golden on one side, 3 mins, then flip it and cook until it’s golden brown on that other side, as well. 3-4 mins. Then, sprinkle the salt and pepper all over, toss well to coat, and then transfer the cauliflower to a plate while you make the caramelized onion sauce in the same skillet.
Make the caramelized onion sauce.
- Add the extra virgin olive oil to the skillet over medium heat, then add the onion and 1/4 teaspoon of the salt and mix and cook until the onion is starting to turn translucent. 4-6 minutes , add a splash of water in between to help conduct heat.
- Add in the garlic and the balsamic vinegar, and mix well, and continue to cook until the onion is starting to brown and caramelize. 3-5 minutes.
- Mix in the pepper flakes, Italian herbs, and the remaining 1/4 teaspoon of salt, then add in the vegan parmesan and non-dairy yogurt. Mix well, then add the water or vegetable stock and mix well.
- Bring to a boil, then mix in the beans and partially cover the pot. Let it simmer for 5 to 6 minutes. If the sauce is thickening too much, add in some more water or stock, and bring to a boil again.
- Taste and adjust salt and flavor, then plate the beans and top it with the charred cauliflower, chopped tomato, , Parmesan, pepper flakes, and the fresh herbs. Serve with some toasted sourdough, garlic bread, or a flatbread of choice. You can also serve it over pasta or baked potatoes.
Video
Notes
Caramelized onion beans are naturally gluten-free.
To make these soy-free and/or nut-free, just make sure that your vegan Parmesan and yogurt are soy-free and/or nut-free.
Bean substitute: Add in some crisped tofu to the sauce! Or use the sauce with pasta or as a gravy over veggies.
Nutrition
Calories: 212kcal | Carbohydrates: 34g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Sodium: 520mg | Potassium: 665mg | Fiber: 7g | Sugar: 4g | Vitamin A: 48IU | Vitamin C: 19mg | Calcium: 135mg | Iron: 4mg