2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
If you love roasted cauliflower and onions, then the recipe in which they are caramelized from their own sugars is just for you. The combination with spinach makes it not only delicious but also healthy.
Roasted cauliflower with shallots and spinach is consumed both as a standalone dish and as a side dish to local dishes. It goes extremely well with pork chops.
If the dish is to be prepared as a side dish, it should start with its preparation, as it requires more time. At the end of roasting the cauliflower and onion, you can start preparing the main course.
Shallots, also known as chives, scallops, Wallachian onions, small garlic, Serbian onions, can be replaced with ordinary onions if you can't find it in the store.
Roasted cauliflower with shallots and spinach
Necessary products: 1 small head of cauliflower, 150 g of shallots, 2-3 tbsp. olive oil, sugar, salt, freshly ground black pepper, 1-2 tsp. balsamic vinegar, a handful of baby spinach
Method of preparation: The cauliflower is divided into roses, the larger ones being cut in two or four. Shallots are peeled and cut in two, and larger heads - in four.
The oven is heated to 200 degrees. A large tray was lined with baking paper. In it are arranged the cauliflower roses and the chopped shallots. Season with plenty of salt and freshly ground black pepper and sprinkle with olive oil. Stir the vegetables well to taste evenly. Distribute evenly in a row.
Place the pan on the middle level in the oven and bake for 30 minutes. Remove the vegetables from the oven and sprinkle with balsamic vinegar. Stir and return to the oven for another 15 minutes.
During this time, the spinach is boiled lightly. Some prefer to add it fresh.
Remove the cauliflower and onion from the oven and allow to cool. Mix with spinach and sprinkle with a little balsamic vinegar and Maldon salt. It can be replaced with sea or stone, provided that its quantity is halved. The dish is served slightly chilled.
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