Caramelized Onion Cauliflower Fiesta Hash (Vegan)
This dish combines the sweetness of caramelize onions, smokiness of grill roasted corn and luxurious flavor of toasted pine nuts all combined very cosily with cauliflower rice.
2 cups riced cauliflower
1 spanish onion, chopped
1 medium zucchini, chopped
1 red pepper, chopped
2 ears of corn
1/4 cup toasted pine nuts
3 leaves of laminate kale, chiffonade
Extra Virgin Olive Oil
- In a saucepan, drizzle some EVOO and sauce chopped onion on medium-low for 20-25 minutes, until beautiful golden color.
- Heat up the grill, brush corn with EVOO and place directly on the grill (medium heat), keep rotating until evenly cooked. Cut the curdles off, place in a bowl.
- Remove the onions from the pan, to the same pan add cauliflower rice, zucchini, peppers and kale, sauce 10 minutes. Add onions, toasted pine nuts and corn. Add salt, pepper, your favorite seasonings (I use 21 seasoning salute from Trader Joes)
- Turn up the heat under the pan and flatten the mixture, until it creates a bit of a crust on the bottom.