Caramelized onion beans topped with tender-crisp charred cauliflower is a simple, one-pot entree that’s packed with layers of flavor and texture! Serve it with pasta or a baked potato or use pita, flatbread, or sourdough to dip. Glutenfree, Soyfree, nutfree

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Total time: 40 minutes
  • Yield: 4
  • Category: Main, Main Course
  • Cuisine: American

Ingredients

For the Charred Cauliflower

  • 1 cup cauliflower florets (sliced into 1/4" thick slices)
  • 1 teaspoon oil
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt

For the Caramelized Onion Sauce

  • 2 teaspoon extra virgin olive oil
  • 1 1/2 cup chopped onion
  • 1/2 teaspoon salt (divided)
  • 2 garlic cloves (minced)
  • 1 teaspoon balsamic vinegar
  • 1/4 teaspoon pepper flakes
  • 1 teaspoon Italian herbs
  • 3 tablespoons vegan Parmesan
  • 1/4 cup non-dairy yogurt (or use non dairy cream or cashew cream)
  • 1 to 1 1/2 cups water (or vegetable broth)
  • 15- oz can white beans (cannellini beans, butter beans or any other beans of choice, drained. Or use 1 1/2 cups of cooked beans.)

For Garnish

  • chopped tomato, pepper flakes, vegan Parmesan
  • chopped fresh herbs (like basil or parsley)

Method

Make the cauliflower first.

  1. Chop and slice your cauliflower florets, if you haven't already.
  2. To bake the cauliflower florets: Drizzle a little bit of oil or rub the oil all over the florets, then sprinkle on the salt and pepper and distribute the florets on a parchment-lined baking sheet. Bake at 400° F (205° C) for 25 to 30 minutes, until they are golden brown. They will be more golden brown on the bottom. If you want them more evenly browned, you can flip the cauliflower at around the 25-minute mark for browning on both sides.
  3. To make it on the skillet: Heat the skillet over medium-high heat, add the oil, then add the sliced cauliflower and spread it all over on the skillet. Continue to cook until it is golden on one side, 3 mins, then flip it and cook until it’s golden brown on that other side, as well. 3-4 mins. Then, sprinkle the salt and pepper all over, toss well to coat, and then transfer the cauliflower to a plate while you make the caramelized onion sauce in the same skillet.

Make the caramelized onion sauce.

  1. Add the extra virgin olive oil to the skillet over medium heat, then add the onion and 1/4 teaspoon of the salt and mix and cook until the onion is starting to turn translucent. 4-6 minutes, add a splash of water in between to help conduct heat.
  2. Add in the garlic and the balsamic vinegar, and mix well, and continue to cook until the onion is starting to brown and caramelize. 3-5 minutes.
  3. Mix in the pepper flakes, Italian herbs, and the remaining 1/4 teaspoon of salt, then add in the vegan parmesan and non-dairy yogurt. Mix well, then add the water or vegetable stock and mix well.
  4. Bring to a boil, then mix in the beans and partially cover the pot. Let it simmer for 5 to 6 minutes. If the sauce is thickening too much, add in some more water or stock, and bring to a boil again.
  5. Taste and adjust salt and flavor, then plate the beans and top it with the charred cauliflower, chopped tomato,, Parmesan, pepper flakes, and the fresh herbs. Serve with some toasted sourdough, garlic bread, or a flatbread of choice. You can also serve it over pasta or baked potatoes.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.