1 large head of cauliflower / 1 lb bag of frozen cauliflower
2 cloves garlic, roughly chopped
1/2 tsp salt
1/2 tsp black pepper
1/4 large onion, widely sliced
~1/2 tsp raw, brown sugar
2 Tbsp butter
2 Tbsp sour cream
olive oil

1. Preheat oven to 350°. Drizzle a little olive oil in a medium baking pan; grease the pan with your fingers. If using frozen cauliflower, defrost first; otherwise, place de-leafed, chopped cauliflower and garlic in pan. Add salt and pepper and turn over a few times so that the veggies are nicely mixed and coated with oil. Bake for 20 minutes, turning over with a spoon halfway through for even roasting.

2. Meanwhile, in a medium skillet, melt 1 tablespoon of butter over medium high heat. Add onions and sugar and stir. Sauté for about fifteen minutes, stirring occasionally, until onions are nicely browned, fragrant, and caramelized.

3. Add caramelized onions, the remaining tablespoon of butter, sour cream, and a drizzle of olive oil (about 1 teaspoon) to a food processor. Once the cauliflower is done (you want it cooked through and just roasted—crispy but not deeply browned), add it to the food processor, too. Make sure you get all of the garlic out of the roasting pan and into the mixer. Mix with other ingredients until smooth (about three minutes). Use a spoon to scrape down the sides of the mixing bowl if necessary.

4. Spoon out and serve immediately with butter, cheese, or gravy.

Serves 2.

Shown here with bangers and Stella’s Special Mushroom and Onion Gravy.