Caramelized Cauliflower and Shallot
December 29, 2008 § 1 Comment
This dish is a warm, sweet and savory stir fry that was inspired by a recipe I found in the William Sonoma “New Flavors for Vegetables” cookbook. It’s a delicious side dish and is filling enough for a light lunch.
Serves: 2 large portions
1 head cauliflower
olive oil, sea salt, pepper
1 clove garlic
2 tablespoons water
2 tablespoons honey*
small handful cashews, roasted
*If following strict vegan diet, use maple syrup.
1. In a large saucepan, heat a few tablespoons of olive oil. When hot, place chopped (and washed) cauliflower in pan. Cook on medium. Let cauliflower sit for several minutes on one side until it turns golden, then flip to another side and let it get crispy. Cook approx. 10 minutes total.
2. Once cauliflower is fairly crisp, throw in diced shallot. Cook until onion turns translucent. Add garlic and stir.
3. Drizzle 2 tablespoons of honey over the cauliflower and add 2 tablespoons of water. Let simmer for about 3-4 minutes until onions caramelize and the honey + water thickens.
4. Just before serving, toss in a small handful (between 1/8 – 1/4 cup) of roasted cashews.
Diet Notes: SCD-safe, vegan, gluten-free