Cauliflower and Caramelized Onion Tart

One of my downfalls of this challenge is that I tend to choose complicated, time-consuming recipes. I'm trying to add some quality, quick weeknight meals to my repertoire - but sometimes it's just so satisfying to spend a couple of hours in the kitchen, creating something wonderful, sipping wine, and forgetting completely about the stresses of the day. For me, the kitchen is an escape from all the other crap going on in my life and in the world. Try it sometime - pour yourself a glass of wine, put on a cute apron, and start chopping.

Onto the food. I made an amazing leek and swiss chard tart at Thanksgiving, so when I saw this Cauliflower and Caramelized Onion Tart on Smitten Kitchen, I knew I had to make it. Also, I had some leftover tart dough in the freezer that I needed to use up.

Click the above link for the recipe. It is seriously so good. You should make this tonight. The cauliflower doesn't take center stage - it's definitely all about the onions and the cheese. Roasted cauliflower is quite a revelation though - I tasted a couple of pieces while assembling the tart and was surprised at how delicious it was! I'm thinking I might make this tart for my friend's baby shower that I'm going to be hosting this summer. Serve it with a green salad or roasted veggies. Naturally, I served it with Brussels sprouts. If you've met me lately, you have probably heard about my Brussels sprouts obsession.

Slice the ends off, cut lengthwise down the center, toss with olive oil and salt and pepper, and roast in a 450 degree oven for about 15 minutes, turning once halfway through cooking.

Deliciousness.
Tart assembly - dough is brushed with Dijon mustard, then caramelized onions spread along the bottom and topped with roasted cauliflower - then comes the cheese/cream mixture

Dinner is served! To maintain girlish figure, have a small slice of tart and fill up on those veggies.