- 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
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.
