Open Arms of Minnesota

Weekly Recipe #235: Caramelized Cauliflower

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!

Caramelized Cauliflower

(Serves: 4)
Sous Chef Zachary


  • 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


  1. 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.
  2. In a small bowl, whisk together the mayonnaise, garlic glove, lemon juice, and 2 tablespoons water to create the lemon aioli.
  3. 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.
  4. Use tongs to turn in pan and caramelize on all sides.
  5. Remove cauliflower from pan and put onto serving platter. Garnish with caramelized onions, chopped parsley and lemon aioli.

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