I am an avid believer that life is a balancing act. Yes, there is the obvious balancing of mommy-hood and work, and then there is the balance of to-do lists and just soaking up some me-time or better yet, friend-time. Those are balancing acts that define my week and days, sometimes I’m good at it and other times I just stink. I realize more and more that it’s just about having some grace and forgiveness for myself as I plunk away at making the scales level out.
Balance and forgiveness are key in the kitchen, too. Obviously, I love food: it’s what I do…but that love affair can wreck havoc on my wellbeing if swayed too far in one direction. I love pinning gorgeous food and snapping pix of amazing meals just as much as the next gal/guy, but what I put on my table needs to take turns fueling my cravings and then fueling body with good nutrients. Sometimes it’s an either/or situation, like some serious double crusted buttermilk fried chicken or a tangy fresh tabouleh salad. Both are great! As long as you balance them out, right? No guilt here. However, there are times when a recipe meets both the criteria of comfort food AND health food. This is one of those recipes. Hot, creamy and satisfying, this vegetarian dish balances out a week that may have been a little heavy in cheeseburgers and/or pizza LOL.
This dish is all about the gravy. Rich in caramelized onions, it doesn’t require the crutch of a ton of fat to make it feel decadent. Start by dicing an onion and cooking it over a medium heat with some antioxidant rich olive oil.
Once your onions are caramelized, add in some garlic and then your flour (or gluten free flour) to create a yummy roux. Cook the flour taste away a bit before adding your red wine and vegetable stock, whisking continuously so that you don’t wind up with any nasty flour lumps (only onion lumps allowed LOL).
You will see the sauce thicken up pretty quick. Season with salt and pepper, and your done.
For the cauliflower, I simply cut the cauliflower head into 1/2 inch “steaks”, drizzled them with olive oil, sprinkled them with parmesan cheese and then seasoned them with salt and pepper. They go into a 400F oven for about 10-15 minutes, until they were tender and charred brown slightly. Then just top them with the luscious onion gravy for a yummy hot meal of goodness.
This dish whips up pretty quickly, and I love that I feel completely guilt-free digging into some yummy comfort food. Onion gravy is one of my new favs!
Eat happy and healthy, friends!
A perfect mix of comfort food and health eats!
- 1 head cauliflower cut into steaks
- 1/4 cup parmesan shredded
- 1 onion chopped
- 1/4 cup red wine
- 2 tbsp olive oil
- 2 tbsp flour
- 1/8 tsp salt for gravy
- 1 cup vegetable broth
- 1/8 tsp pepper for gravy
- 1 clove garlic minced
Add the onion to a medium skillet with some olive oil over a medium heat. Saute until the onions are caramelized and golden brown (about 10 minutes).
In the meantime, cut your cauliflower head into 1/2" steaks, drizzle with olive oil, season with salt and pepper, and then sprinkle with parmesan cheese. Roast them in a 400F oven for approximately 10-25 minutes, until the steaks are tender and browned on top.
Once your onions are caramelized, add the garlic, 2 tablespoons of olive oil, and 2 tablespoons of flour to the onions. Stir and cook for 1 minute until the flour taste is cooked off. Add your red wine and vegetable broth while whisking continuously, so as to avoid flour lumps. The gravy will thicken fast. Season with salt and pepper.
Top your browned cauliflower steaks with the onion gravy and serve hot.