Caramelized Onion And Roasted Cauliflower Tart Recipes

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 Gruyere.
• 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.

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.

Steps:

• 1. Preheat oven to 450F. Toss the cauliflower in the oil. Spread out onto a non stick baking sheet. Season with salt and pepper. Cook for 15, then flip. Cook 15 minutes more and remove from oven.
• 2. In a good skillet, bring 1 1/2 tbps of good olive oil to a shimmer. Add thin sliced Vidalia onions, add in a pinch or two of salt and pepper and stir, stir, stir...for about 30 minutes until they turn a beautiful golden brown. Don't ignore those fronds.
• 3. MAKE UP THAT DOUGH: I really hate working with pastry, but this was pretty harmless.
• 4. I used a whisk: Flour, cornstarch, salt and butter. Then add in the egg. I lost my pastry blender in the move to the lower 48 and had to use a fork....gave that up quick and used my grandma's fingers to get the pea sized effect I needed.
• 5. Smash that dough all together and roll it thin. Yes, I cheated and used plastic wrap as a medium. Transfer the dough to the tart pan and press in. Now lightly coat the dough with 1 TBSP Dijon mustard, bottom and sides.
• 6. Layering the Stuff: After pressing in the tart dough and brushing the bottom and sides with dijon, add in the onions. Top with cauliflower.
• 7. In a bowl, mix the eggs, marscapone, cream, white pepper, nutmeg and Guyere. Pour over the top of the tart. I had to use my hands to redistribute the cheesiness.
• 8. Top with 1/3 cup Parmesan cheese. Bake 350F for 40 minutes.

Steps:

• Preheat the oven to 425 degrees Fahrenheit. Spread the cauliflower in an even layer on a rimmed baking sheet. Drizzle over the olive oil and sprinkle with salt and pepper. Toss to combine. Roast until the cauliflower is lightly caramelized, turning once, about 30 minutes. Serve as is for the plain version or proceed with the variation below for the fancy version.
• Heat a small pan, and then add olive oil, garlic, and red pepper flakes. Saute for 30 seconds. Add the capers and raisins and cook for another minute.
• Drizzle the caramelized cauliflower with the caper mixture and parsley and toss to coat well. Serve warm or at room temperature.