Cauliflower, Potatoes and Caramelized Onions

The Washington Post, April 19, 2006

• • Cuisine: Indian
• • Course: Side Dish
• • Features: Meatless, Fast, Healthy, Gluten-Free

Summary:

Merlyn Ruddell, a friend of Food contributing writer David Hagedorn, told him to steam the cauliflower and potatoes before baking the assembled dish, but he got a better outcome from briefly boiling them instead. He also added garlic cloves to the recipe. Merlyn baked the vegetables simply with thyme, rosemary and olive oil, which was delightful, but he opted to go the Indian route in this version.

The dish may be put together ahead of time. It can be served hot or at room temperature.

Merlyn Ruddell used only organic and natural ingredients for this meal, so all ingredients used in this recipe are organic unless otherwise specified. But you needn't be so strict. The recipe also will work if you substitute regular ingredients for some or all of the organic and natural products.

8 servings

Ingredients:

• • 1 cauliflower (2 pounds), cored and separated into large florets
• • 3 medium (2 pounds) Yukon Gold potatoes, peeled and cut into 1-inch chunks
• • 5 cloves garlic, slightly crushed
• • 1/4 cup extra-virgin olive oil plus 1 tablespoon for later use
• • 1 1/2 pounds (2 medium) sweet onions such as Maui, Vidalia onions or Oso, halved and cut into 1/4-inch half-moons
• • 2 teaspoons sugar
• • 1 teaspoon dried thyme
• • 1 tablespoon curry powder
• • 1 teaspoon sea salt
• • 1/4 teaspoon freshly ground black pepper
• • 1 cup frozen peas, thawed
• • Chopped flat-leaf parsley or choppped chives, for garnish

Directions:

Preheat the oven to 350 degrees. Have ready a lightly greased baking sheet.

In a large stockpot, bring salted water to a boil. Add the cauliflower, potatoes and garlic and boil for 3 minutes (they will not be completely cooked). Drain and place in a large bowl. Set aside.

In a large skillet or pan over medium-high heat, heat 1/4 cup oil until it is smoking. Add the onions and sugar and stir to coat. Reduce the heat to medium and cook until the onions are golden brown, about 5 minutes. Add the browned onions, remaining tablespoon of olive oil, thyme, curry powder, salt and pepper to the cauliflower-potato mixture and stir to combine. Spread the vegetables on the baking sheet in a single layer and bake for 30 minutes. Remove from oven and toss in the peas. Sprinkle parsley or chives on top.

Recipe Source:

Adapted by David Hagedorn with guidance from Merlyn Ruddell of Kauai, Hawaii, who formerly owned a natural foods restaurant.

188 calories, 7g fat, 1g saturated fat, 0mg cholesterol, 294mg sodium, 28g carbohydrates, 6g dietary fiber, n/a sugar, 6g protein.