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.