I loveeee me some cozy oats!
Especially when it’s frozen outside… and inside my apartment.
At least my belly can be nice and warm.
I’m normally a sweet gal but every once in a while my savory tooth (is that even a thing?) comes a callin’ and boy she better be satisfied right quick.
Don’t mind my language today, I’ve been snowed in and my mind is going extra crazy–yeah I didn’t think that was possible either but here we are.
Anyway.
This creamy steamy bowl of oats tastes kind of like a risotto! It just cooks up a lot faster which impatient folks like myself always appreciate.
(Ignore the fact that caramelized onions literally take their sweet time… with that said, if you’re in a hurry or just hungry AF skip them!)
The perfectly tender and bronzed roasted cauliflower is the star topper anyway.
Okay okay enough with the banter and on to the good stuff.
This flavorful bowl of goodness is comprised of quick cooking oats (but of course), low-sodium vegetable stock, savory nutritional yeast, luscious vegan cream cheese, sweet caramelized onion, crispy roasted cauliflower, crushed red pepper flakes, and fresh ground black pepper + sea salt to taste!
Add a splash of dry white wine while your oats are simmering away for extra credit.
A sprinkle of vegan Parm never hurt nobody either.
P.S. This recipe isn’t that weird I promise. Yours truly is starting to sound like a broken record…
P.P.S. Make sure you use a high-quality stock for your oats! The one I grabbed from the store was rich and flavorful thanks to a variety of veggies and mushrooms–nobody wants straight up celery water anyway.
P.P.P.S. I don’t know what my issue is but I have the hardest darn time caramelizing onions. These suckers got a little tooooo krispy (yes with a “k”), but they were still delicious. Just not melt-in-your-mouth delectable like they were meant to be. There’s always next time. *sigh*
P.P.P.P.S. If you’re a fan of savory oats, this Vegan Risotto-Style Oats with Peas & Mushrooms recipe is also a tasty little number.
Savory Oats with Roasted Cauliflower & Caramelized Onion
Ingredients
- 2 tablespoons extra virgin olive oil, divided
- 1/2 small red onion; sliced medium-thick (about 3/4 cup)
- 1 1/2 cups medium-small cauliflower florets
- 1 cup low sodium vegetable stock
- 1/2 cup quick cooking oats (I use Bob’s Red Mill)
- 1 tablespoon vegan cream cheese
- 1 1/2 teaspoons nutritional yeast
- Red pepper flakes, to taste
- Fresh ground black pepper, to taste
- Sea salt, to taste
Instructions
- Heat a medium-sized, heavy-bottomed pan over medium heat.Add 1 tablespoon olive oil, then the onion, and cook over medium-low heat for 30 to 40 minutes, or until tender and caramelized, stirring occasionally.
- Meanwhile, heat oven to 425. On a parchment lined, rimmed metal baking sheet, toss the cauliflower in enough olive oil to lightly coat.Roast for 30 minutes or until tender and crispy, flipping halfway through.
- When the onions and cauliflower are almost done cooking, bring a small pot of the vegetable stock to a low boil, then slowly stir in the oats and simmer for 4 minutes, stirring occasionally.Add the cream cheese and nutritional yeast, then season with red pepper flakes, black pepper, and salt, to taste.Simmer for one more minute.
- Roughly chop the caramelized onions, then stir half of the onions into the oats. Top the oats with the remaining caramelized onion and cauliflower, then season the vegetables to taste.