Cauliflower with Caramelized Red Onions
Transform your weeknight dinner routine with this irresistible recipe for **Cauliflower with Caramelized Red Onions**. Perfectly roasted cauliflower florets, golden and tender, are topped with sweet, tangy caramelized red onions infused with balsamic vinegar and honey for a deliciously balanced flavor. A dash of garlic powder enhances the savory notes, while fresh parsley adds a pop of color and freshness to this stunning vegetable dish. Ready in just 45 minutes, this easy-to-make recipe uses simple, wholesome ingredients and works beautifully as a versatile side dish for roasted chicken, grilled meats, or vegetarian mains. Whether you're seeking a healthy addition to your dinner table or an elevated way to enjoy cauliflower, this recipe is sure to impress.
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Recipe Information
Ingredients
- 1 head Cauliflower
- 2 medium Red onions
- 3 tablespoons Olive oil
- 1 tablespoon Balsamic vinegar
- 2 teaspoons Honey
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Cut the cauliflower into bite-sized florets. Discard the core and thick stems, or save them for another use.
Peel and thinly slice the red onions into half-moons.
In a large mixing bowl, combine the cauliflower florets, 2 tablespoons of olive oil, garlic powder, salt, and black pepper. Toss until evenly coated.
Spread the seasoned cauliflower florets in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, flipping halfway through, until they are tender and slightly golden.
Meanwhile, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced red onions and cook, stirring occasionally, for about 10 minutes until they become soft and golden brown.
Reduce the heat to low and stir in the balsamic vinegar and honey. Cook for another 3-5 minutes, allowing the onions to absorb the flavors and become deeply caramelized. Remove from heat.
Once the cauliflower is done roasting, transfer it to a serving platter. Spoon the caramelized red onions over the cauliflower.
If desired, garnish with fresh parsley for a burst of color and flavor before serving.
Serve warm as a side dish to complement grilled meats, roasted chicken, or a vegetarian main course.
Nutrition Facts
Calories |
724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3292 mg | 143% | |
| Total Carbohydrate | 76.4 g | 28% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 42.7 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 2394 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
