Cooking With WCCO: Caramelized Cauliflower
MINNEAPOLIS (WCCO) – This Thanksgiving, Open Arms of Minnesota will deliver hundreds of meals to people with terminal illnesses. Not only do they deliver turkey, they also do creative side dishes prepared in their Minneapolis kitchens.
So this week on Cooking with WCCO, Open Arms Sous Chef Zachary Duwenhoegger prepared caramelized cauliflower in the Cambria Kitchen.
Caramelized Cauliflower
4 Servings
Ingredients
5 Tablespoons canola oil
Pinch of Kosher salt
1 medium yellow onion, julienned
1/2 cup mayonnaise
3 Tablespoons fresh lemon juice (from about one lemon)
1 garlic clove (finely chopped)
1 head of cauliflower (about 1 1/2 to 2 pounds, cut into 1-inch florets)
1/4 cup Italian parsley leaves (finely chopped)
Directions
In a skillet, add 2 Tablespoons canola oil and onions. Stir onions to coat in oil and cook on medium low heat until onions are soft and deep golden brown in color.
In a small bowl, whisk together the mayonnaise, garlic glove, and lemon juice and 2 Tablespoons water.
In another skillet, heat the remaining canola oil over high heat. Once the oil is hot, but before it is to the point of smoking, carefully add the cauliflower.
Use tongs to turn in pan and caramelize on all sides.
Remove cauliflower from pan and put onto serving platter.
Garnish with caramelized onions, chopped parsley and lemon aioli.
