Last week Sous Chef Zachary went on WCCO to demonstrate this unconventional Thanksgiving side dish: caramelized cauliflower.
This isn’t your average cauliflower – caramelizing it creates great flavor and nice browning. Paired with homemade lemon aioli, it makes a light, refreshing side dish for your turkey table!
- 5 tablespoons canola oil
- 1 medium yellow onion, julienned
- Pinch of kosher salt
- 1/2 cup mayonnaise
- 1 garlic clove, finely chopped
- 3 tablespoons fresh lemon juice (from about one lemon)
- 1 head of cauliflower (about 1 1/2 to 2 pounds), cut into 1-inch florets
- 1/4 cup Italian parsley leaves, finely chopped
- In a skillet, add 2 tablespoons canola oil, onions and salt. 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, lemon juice, and 2 tablespoons water to create the lemon aioli.
- 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.