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Caramelized onion beans topped with tender-crisp charred cauliflower is a simple, one-pot entree that’s packed with layers of flavor and texture! Serve it with pasta or a baked potato or use pita, flatbread or sourdough to dip. Soyfree, Nutfree, Glutenfree
Table of Contents
This is a super easy, one pan bean recipe. The star of the dish is the Deeelicious caramelized onion sauce. Everything cooks in 1 pan, uses a few everyday ingredients! I finish off the dish with this easy charred cauliflower which is just charred either on the skillet or you can bake it with some salt and pepper. It adds great texture and flavor to the overall dish.
Caramelized onion beans are just so versatile! You can use your beans of choice, like white beans, lentils, chickpeas. The beans are delicious with pasta or baked potatoes, or you can use flatbread or crusty bread to dip. So make this dish, then make it your own!
Dont want to use beans? Add in some crisped tofu to the sauce! Or use the sauce with pasta or as a gravy over veggies.
Why You’ll Love Caramelized Onion Beans
- creamy beans in rich, savory herbed caramelized onion sauce
- crispy, charred cauliflower topping that you can make in the oven or on the skillet
- super versatile dish. Use your favorite beans to make it, and serve with pasta, baked potato, or bread to dip.
- gluten-free, soy-free, and nut-free
More Bean Recipes
Caramelized Onion Beans with Charred Cauliflower
Ingredients
For the Charred Cauliflower
- 1 cup cauliflower florets, sliced into 1/4″ thick slices
- 1 teaspoon oil
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
For the Caramelized Onion Sauce
- 2 teaspoon extra virgin olive oil
- 1 1/2 cup chopped onion
- 1/2 teaspoon salt, divided
- 2 garlic cloves, minced
- 1 teaspoon balsamic vinegar
- 1/4 teaspoon pepper flakes
- 1 teaspoon Italian herbs
- 3 tablespoons vegan Parmesan
- 1/4 cup non-dairy yogurt, or use non dairy cream or cashew cream
- 1 to 1 1/2 cups water, or vegetable broth
- 15- oz can white beans, cannellini beans, butter beans or any other beans of choice, drained. Or use 1 1/2 cups of cooked beans.
For Garnish
- chopped tomato, pepper flakes, vegan Parmesan
- chopped fresh herbs, like basil or parsley
Instructions
Make the cauliflower first.
- Chop and slice your cauliflower florets, if you haven’t already.
- To bake the cauliflower florets: Drizzle a little bit of oil or rub the oil all over the florets, then sprinkle on the salt and pepper and distribute the florets on a parchment-lined baking sheet. Bake at 400° F (205° C) for 25 to 30 minutes, until they are golden brown. They will be more golden brown on the bottom . If you want them more evenly browned, you can flip the cauliflower at around the 25-minute mark for browning on both sides.
- To make it on the skillet: Heat the skillet over medium-high heat, add the oil, then add the sliced cauliflower and spread it all over on the skillet. Continue to cook until it is golden on one side, 3 mins, then flip it and cook until it’s golden brown on that other side, as well. 3-4 mins. Then, sprinkle the salt and pepper all over, toss well to coat, and then transfer the cauliflower to a plate while you make the caramelized onion sauce in the same skillet.
Make the caramelized onion sauce.
- Add the extra virgin olive oil to the skillet over medium heat, then add the onion and 1/4 teaspoon of the salt and mix and cook until the onion is starting to turn translucent. 4-6 minutes , add a splash of water in between to help conduct heat.
- Add in the garlic and the balsamic vinegar, and mix well, and continue to cook until the onion is starting to brown and caramelize. 3-5 minutes.
- Mix in the pepper flakes, Italian herbs, and the remaining 1/4 teaspoon of salt, then add in the vegan parmesan and non-dairy yogurt. Mix well, then add the water or vegetable stock and mix well.
- Bring to a boil, then mix in the beans and partially cover the pot. Let it simmer for 5 to 6 minutes. If the sauce is thickening too much, add in some more water or stock, and bring to a boil again.
- Taste and adjust salt and flavor, then plate the beans and top it with the charred cauliflower, chopped tomato, , Parmesan, pepper flakes, and the fresh herbs. Serve with some toasted sourdough, garlic bread, or a flatbread of choice. You can also serve it over pasta or baked potatoes.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients and Substitutions
- cauliflower – This is your crispy, tender topping. Slice your florets into 1/4″ thick pieces.
- oil, salt, and pepper – To brown and season the cauliflower. You’re also using oil to caramelize the onions and seasoning the beans with a little more salt.
- garlic – Adds umami flavor to the beans.
- balsamic vinegar – Adds a touch of sweetness, and the liquid helps the onions brown evenly.
- dried spices – Pepper flakes and Italian herbs add more flavor to the onion sauce.
- vegan parmesan and non-dairy yogurt – Make the sauce creamy. Use non dairy cream or cashew cream instead of yogurt. Use soy-free and/or nut-free, if needed.
- water – Adds moisture to the sauce and helps the beans cook a bit more. You can use vegetable stock for more flavor, if you like.
- beans – Use your beans of choice, like white beans, lentil, or chickpeas.
- garnish – Top this off with the charred cauliflower along with chopped tomato, more pepper flakes, and fresh herbs.
💡 Tips
- If you’re baking the cauliflower, make the sauce while it’s in the oven, so everything is ready at the same time.
- To brown the cauliflower on both sides in the oven, flip it at the 25-minute mark and bake for 5 more minutes.
- How long the onions take to brown depends on your stove, your pan, etc. Just keep on cooking until they’re beautifully caramelized.
How to Make Caramelized Onion Beans
Chop and slice your cauliflower florets, if you haven’t already.
To bake the cauliflower florets: Drizzle a little bit of oil or rub the oil all over the florets, then sprinkle on the salt and pepper and distribute the florets on a parchment-lined baking sheet. Bake at 400° F (205° C) for 25 to 30 minutes, until they are golden brown. They will be more golden brown on the bottom of the florets thats touching the baking dish. If you want them more evenly browned, you can flip the cauliflower at around the 25-minute mark for more browning on both sides.
To make it on the skillet: Heat the skillet over medium-high heat, add the oil, then add the sliced cauliflower and spread it all over on the skillet. Continue to cook until it is golden on one side, then flip it and cook until it’s golden brown on that other side, as well. Then, sprinkle the salt and pepper all over, toss well to coat, and then transfer the cauliflower to a plate while you make the caramelized onion sauce in the same skillet.
Add the extra virgin olive oil to the skillet over medium heat, then add the onion and 1/4 teaspoon of the salt and mix and cook until the onion is starting to turn translucent. 4-6minutes
Add in the garlic and the balsamic vinegar, and mix well, and continue to cook until the onion is starting to brown and caramelize. The whole process can take anywhere from 7 to 10 minutes.
Mix in the pepper flakes, Italian herbs, and the remaining 1/4 teaspoon of salt, then add in the vegan parmesan and non-dairy yogurt. Mix well, then add the water or vegetable stock and mix well.
Bring to a boil, then mix in the beans and partially cover the pot. Let it simmer for 5 to 6 minutes. If the sauce is thickening too much, add in some more water or stock, and bring to a boil again.
Taste and adjust salt and flavor, then plate the beans and top it with the charred cauliflower, chopped tomato, more pepper flakes, and the fresh herbs. Serve with some toasted sourdough, garlic bread, or a flatbread of choice. You can also serve it over pasta or baked potatoes.
Frequently Asked Questions
Caramelized onion beans are naturally gluten-free. To make these soy-free and/or nut-free, just make sure that your vegan Parmesan and yogurt are soy-free and/or nut-free.
I made this tonight and served it over baked potatoes. Delicious and filling. I used half a small cauliflower, but we agreed it wasn’t enough. I’ll use the whole thing next time- one of our favorite vegetables and a great way to use it!
Sounds great over a baked potato!
In most of your recipes you name the exact spices and herbs, but in this one and a few others you list “Italian herbs”. Is it possible you could be more specific?
Italian herb blend or Italian seasoning . Or you can use a mix of oregano, basil, thyme, rosemary
I made this last night and it was delicious! I ended up using vegan feta instead of parmesan because it’s what I had on hand. Hearty but healthy, with great flavors!
Yay! So glad you liked it!
WOW!!!! Amazing! I had unexpected company tonight and served this dish as it was what I had prepared for our family dinner for the first time. It was a wonderful surprise how delicious and complex it was. It got Rave reviews by all. Company just left, and I had to sit down to write a review right away, I’m that excited (and grateful).
I used Rancho Gordo Royal Corona Beans ( a large broad bean, a bit like a butter bean), and substituted coconut milk and a tiny splash of apple cider vinegar for the yogurt that I didn’t have. I increased the cauliflower using the whole head. I served the dish along with roasted asparagas, roasted baby yukon potatoes and a salad.
Thank you for taking the time to write a review. I love Rancho Gordo beans!
I made this for supper tonight! So filling and Delicious! I will definitely make it again. My family loved it with baked potatoes. We are vegan and love your recipes!
That’s awesome! Thank you for taking the time to comment.
These were so good! So much deep flavor and perfect for weeknight
Yay!!
I’m so happy that you included weight for most of the ingredients – most US recipes don’t…. the scale is one of the most useful things in my kitchen! For instance, many recipes say something like 1/2 medium onion, chopped – you said 1 cup (240 grams)…. that’s way more helpful…. I can weigh onions so if I have small onions or large ones (I mostly buy large onions), I can weigh them prior to chopping. (In this case, the inside of my large onion was bad, but I was able to remove the inner layers, weigh what was left, and get around 240 g and chopped it up). Thank you!
Scales are so important in the kitchen!
Wonderful! I never would have thought to put cauliflower as a topping on the dis, but it made for a wonderful, flavorful, and healthy dish. I served it over sautéed spinach.
Yay! So glad you tried and loved it Ellen!
Just made this. Going to serve alongside a baked potato. Super quick, easy, and incredibly delicious.
Awesome!
This was amazing ! Really simple and so tasty. I made with white beans and topped with fresh tomato and spring onion and had with toast ! Will definitely make again – thank you so much !
Awesome