Lebanese Cauliflower With Caramelized Onions & Raisins

March 23, 2022
My mom is an incredible cook and always treats me to delicious homemade meals. So I'm always looking for dishes that I think I can impress her with—and this Lebanese cauliflower with caramelized onions is just that. I've made this for company a few times and it's always a hit. Don't let the simple ingredients fool you—this dish is accessible but *such* a treat. The savory, perfectly roasted cauliflowers alone would make a wonderful side dish, but it's the lovingly, slowly caramelized onions and raisins that take this to the next level. It's also surprisingly hands-off, making this the ideal dinner party item. I like to serve with couscous, chickpeas or hummus, and roasted tofu (just double the cauliflower seasoning and toss the tofu in it, if you want).
lebanese cauliflower

Lebanese Cauliflower With Caramelized Onions & Raisins

Recipe Type:
utensils YIELDS 2–3 servings
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  • 1 small cauliflower (or 1/2 large), cut into florets
  • 1 large sweet onion (vidalia), sliced
  • 1 tbsp + 1 tsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp cumin powder
  • 1/4 tsp curry powder
  • 1/2 tsp nutritional yeast
  • 1/2 tsp sugar
  • 1/4 cup raisins
tomato
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Directions

1. Slice onions crosswise into 1/2″ wide slices. Heat oven to 400°F.

2. In a thick-bottomed pan with lid, add about 1 tsp olive oil. Turn on high heat. Cook onions for about 3 minutes until soft and lightly browning in parts.

3. Add 1/2 tsp sugar and a sprinkle of salt (optional). Cover the lid and simmer in low heat for about an hour.

4. In a large bowl, toss the cauliflower florets in 1 tbsp olive oil, cumin, curry powder, nutritional yeast, and salt. Line a baking tray with parchment paper and lay florets in a single layer. Bake for about 35 minutes, stirring once with a spatula in the midpoint. Take out when florets are browned in edges and caramelized. (Lots of caramelization throughout this recipe!)

5. After simmering for about an hour, you should have soft and watery onions. Take off the lid and turn up the heat to high for about 10 minutes. Avoid disturbing the onions so that they stick a little to the pan—this makes for really fun texture. When the water is evaporated and onions are sticking to the pan, but not burning, turn off the heat.

6. Add raisins and onions to the cauliflower and serve with couscous and other Mediterranean dishes.

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