Caramelized Onions and Cauliflower #SundaySupper

October 1st is World Vegetarian Day; the entire month of October is Vegetarian Awareness Month. And the Sunday Supper tastemakers are kicking off the month with their Best Vegetable Recipe. This week's event is hosted by Susan from The Wimpy Vegetarian

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All the Dishes...

Appetizers

• Citrus Marinated Olives by Cricket’s Confections
• Goat Cheese and Red Onion Quesadilla by The Freshman Cook
• Grilled Green Tomato and Mozzarella Salad by Monica’s Table
• Italian Lupini Beans by She Loves Biscotti
• Orange Ginger Carrot Soup by Cindy’s Recipes and Writings

Desserts

• Chocolate Orange Beet Cake by Baking Sense
• Chocolate Zucchini Cake by Mindy’s Cooking Obsession
• Make Your Children Eat Their Vegetables…in a Cupcake! by The Ninja Baker
• Zucchini Blueberry Coffee Cake by Pies and Plots

Entrees

• Butternut Squash Zoodles with Fried Sage Sauce by Home Sweet Homestead
• Caprese Stuffed Roasted Eggplant by Sunday Supper Movement
• Cheesy Cauliflower Cake by Food Lust People Love
• Chipotle Tofu Tacos with Plantain by Caroline’s Cooking
• Glazed Carrot and Quinoa Salad with Crispy Chickpeas by Helpful Homemade
• Green Goddess Mac and Cheese by Moore or Less Cooking
• Mujaddara by A Day in the Life on the Farm
• Penne-Wise Pumpkin Pasta by Wholistic Woman
• Pumpkin Gnocchi and Spinach with Sage Brown Butter Sauce by The Redhead Baker
• Radical Reuben Sandwich by Palatable Pastime
• Roasted Delicata Squash with Sriracha Aioli by The Hungry Goddess
• Roasted Vegetable Casserole by A Mind "Full"Mom
• Spicy Tofu and Rice Stir Fry by Hezzi-D’s Books and Cooks
• Spinach Stuffed Pasta Shells by That Skinny Chick Can Bake
• Strawberry Soba Noodle Salad by Sew You Think You Can Cook
• Vegan Creamy Butternut Squash Soup with Spinach by Cooking Chat
• Vegetarian Sweet Potato Shepherd’s Pie by Take A Bite Out of Boca
• Veggie Riggies: A Rigatoni Sauté by Hardly A Goddess

Sides

• Caramelized Onions and Cauliflower by Culinary Adventures with Camilla
• Cauliflower Tabbouleh with Chickpeas by Simple and Savory
• Cheesy Broccoli Cauliflower Rice by My Life Cookbook
• Locro de Papa (Ecuadorian Potato Soup) by Curious Cuisiniere
• South African Yellow Rice by What Smells So Good?
• Spiralized Sweet Potato and Apple Sauté with Dates by The Wimpy Vegetarian
• Turmeric Hummus Casserole by Dizzy Busy and Hungry

Caramelized Onions and Cauliflower

I decided to share one of my favorite vegetarian sidedishes. We love it for the taste, but also for the colors. It just screams autumn. If you aren't able to get colored cauliflower, you can use the regular. It will taste just as delicious.

Ingredients

For the Cauliflower

• 2 to 3 large heads organic cauliflower, purple and orange when we can find it, cut into florets
• 2 T olive oil
• freshly ground salt
• freshly ground pepper

For the Onions

• 2 large sweet organic onions, thinly sliced
• 2 T olive oil
• 1 t balsamic vinegar
• freshly ground salt
• freshly ground pepper

Procedure

For the Cauliflower
Preheat oven to 450 degrees F. Place cauliflower in a large, parchment-lined or silicone-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast until beginning to brown with some crispy bits, approximately 40 to 45 minutes.

For the Onions
Heat olive oil in a large, flat-bottom pan. Add onions and cook until they soften and turn translucent, approximately 20 to 25 minutes. Add balsamic vinegar and stir to coat. Cook until deeply caramelized, approximately 15 to 20 more minutes. Season to taste with salt and pepper.

To Serve
Place your cauliflower in a large mixing bowl. Add caramelized onions. Toss to combine. Serve immediately - though this is also just as tasty cold the next day.

We served this as part of a completely vegetarian dinner with fresh slaw, roasted delicata squash, and a massaged kale salad. Yum!