Savory Oats with Roasted Cauliflower & Caramelized Onion
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- sea salt to taste
- red pepper flakes to taste
- fresh ground black pepper to taste
- 1/2 cup quick cooking oats (i use bob's red mill)
- 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 tablespoon vegan cream cheese
- 1 1/2 teaspoons nutritional yeast
- Carbohydrate 2.73880999457487 g
- Cholesterol 0 mg
- Fat 13.2252599993467 g
- Fiber 1.4964999970176 g
- Protein 2.69194999456067 g
- Saturated Fat 1.8238619999155 g
- Serving Size 1 1 Serving (20g)
- Sodium 158.833999992899 mg
- Sugar 1.24230999755727 g
- Trans Fat 0.449781999796484 g
- Calories 135 calories
[ { "@type": "HowToStep", "text": "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. " }, { "@type": "HowToStep", "text": "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." }, { "@type": "HowToStep", "text": "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." }, { "@type": "HowToStep", "text": "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. " } ]
