BOYS AND GRILLS
A standout vegetable dish from two sibling chefs
Caramelized onions have long served a purpose in French onion soup and as a garnish for some of our favorite sandwiches. And now, thanks to chef-authors Max and Eli Sussman, we’ve discovered that those onions can also dress up a satisfying roasted-cauliflower side dish. Like all the recipes in the brothers’ excellent new cookbook, This Is a Cookbook: Recipes for Real Life, this side dish reveals the boys’ aptitude for building straightforward recipes upon creative flavor combinations. In this case, the brothers dress the roasted vegetables with the onions and a Middle Eastern–inspired tahini sauce to give roasted cauliflower a new look at our table this season.
Roasted Cauliflower with Caramelized Onions
Recipe adapted from "This Is a Cookbook: Recipes for Real Life" by Max and Eli Sussman (Weldon Owen)
3 tablespoons extra-virgin olive oil
1 large yellow onion, thinly sliced (about 2 cups)
½ cup tahini
3 tablespoons fresh lemon juice (from about 1 lemon)
1 garlic clove, finely chopped
1 head cauliflower (about 1½ to 2 pounds), cut into 1-inch florets
¼ cup flat-leaf parsley leaves, finely chopped
1. Preheat the oven to 450˚. In a skillet, warm 1 tablespoon of the olive oil over medium heat. Add the onions and stir to coat with the oil. Stir in ½ teaspoon of salt. Cook, stirring frequently and reducing the heat if necessary to prevent burning, until the onions are soft and deep golden brown, about 30 minutes.
2. Meanwhile, in a small bowl, whisk the tahini with ½ cup water, ½ teaspoon salt, the lemon juice and the garlic. Set aside.
3. Grease a large baking sheet with the remaining 2 tablespoons olive oil. Add the cauliflower and turn to coat well with the oil. Spread the cauliflower on the baking sheet and season with salt. Roast until browned but not burned on the bottom, about 15 minutes. Turn the cauliflower and continue to roast until tender and browned on the second side, about 5 minutes longer.
4. Arrange the cauliflower on a serving plate. Garnish with the caramelized onions and parsley, and drizzle with the tahini sauce. Serve immediately, passing any remaining tahini sauce at the table.
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Try more recipes from This Is a Cookbook.
Read a fun Q&A with the brother-chefs from the Williams-Sonoma blog.