I’ve never been a huge fan of cauliflower. In fact, I still remember my cousin’s (yes, I’m talking about you Sherri!) penchant for eating endless amounts of raw cauliflower and thousand island dressing, and just thought that it was gross. But ever since Guy from On The Vine Farms mentioned that roasting and caramelizing cauliflower is absolutely addicting, I had to give it a go. Boy, he was not wrong, and I’m mad that he didn’t share the recipe sooner. After weeks of cauliflower in my On The Vine csa box from North Scottsdale Farmers Market, we are nearing the end of cauliflower season, so I thought I’d share my favorite cauliflower recipe to date: roasted cauliflower, caramelized onions, and goat cheese tart.
I’ve entered the scary but fun world of hosting toddler play date lunches. There are no words to describe six adorable little toddlers running amok in the confines of our tiny kitchen/play room/dining area. I love hearing my son’s laughter and excitement of being with all his friends playing with his toys on his turf. And I’m so lucky to be surrounded by an amazing group of “super moms”. One problem: What the heck am I (mere mortal) going to make!? I’d been in a major cooking rut all week. Could have been because I was getting over yet another cold or the fact that my son has been stuck to me like glue for the past couple of days. I do not want to even mention the amount of times I’d asked my husband to pick up food on the way home.
Inspired by roasted cauliflower, I decided to roast some veggies, and came up with this recipe. I love that it can be be prepped in advanced, and double the recipe to make two tarts. I made one for dinner, and prepped the other for the lunch. Just throw the veggies in the oven. Bake the store bought pie crust. And caramelize the onions on the stove. I assembled the components right before everyone arrived the next day. I served it with pea pesto crostini and a simple mixed greens salad with radishes and honey mustard vinaigrette. All the moms and even the little ones enjoyed the food. The toddlers burned their energy without any meltdowns Lunch was a hit!
- Prep Time : 30 minutes
- Cook Time : 01h 10min
- Yield : 4-6
- cauliflower - 1/2 head, chopped into florets
- carrots - 3, rough chopped
- zucchini - 1, rough chopped
- herbs de provence - 1 tsp
- olive oil - 3 T
- salt - 2 tsp
- pepper - 1 tsp
- refrigerated pie crust - 1, store bought (I used Pilsbury)
- yellow onion - 2, diced
- unsalted butter - 1 tsp
- olive oil - 1 tsp
- goat cheese - 4 oz
- cream cheese - 3 oz
- Preheat oven to 375 degrees. Put cauliflower, carrots, and zucchini in a roasting pan. Drizzle with olive oil, herbs de provence, salt and pepper, and toss. Cook for 50 to 60 minutes until veggies are tender and caramelized.
- Let refrigerated pie crust sit at room temperature for at least 10 minutes, and unroll pie crust. Roll over a 9 inch tart pan leaving a half inch over the sides. Press the pie dough against the edges of the tart pan, fold inward, and reinforce along the sides. Prick the dough with a fork, and put a sheet of foil over the shell. Weigh down the foil with pie weights or raw rice to prevent dough from rising in the oven. Put in oven for 20 minutes.
- While crust bakes, put butter and olive oil in saute pan, and caramelize onions for approximately 20 minutes on low heat; stirring occasionally.
- Take the crust out of oven, remove pie weights or rice and foil, and bake for another 10 minutes until golden brown.
- Mix goat cheese and cream cheese, and spread at the bottom of the tart shell.
- Spread caramelized onions on top of cheese, and top with roasted vegetables.
- Put tart back in oven at 450 degrees for 10 minutes until warmed through.