Cauliflower Kasha Varnishkes

 Sometimes I stumble on a great recipe. Take a chance. 

Ingredients

• 1 large cauliflower (or two small ones), cut into bit size pieces
• 5 T extra virgin olive oil
• 2 t kosher salt
• freshly ground pepper
• 1 large yellow onion, thinly sliced into half moons
• 1 cup Kasha
• 1 large egg
• 2 cups vegetable stock

Directions

• Preheat oven to 425. 
• Line a large baking sheet with aluminum foil.
• Spread the cauliflower bits on the baking sheet with 2 T of the olive oil, 1 teaspoon of the salt and some freshly ground pepper. Roast for 25 minutes. Check on it half way and flip the cauliflower.
• While the cauliflower is roasting, heat 2 T of the oil in a sauté pan. Add the onions and a bit of salt. Sauté for 25 minutes until the onions are caramelized. Stirring occasionally.
• Remove the onions and place them in a bowl. 
• In a bowl, place the kasha and beaten egg and stir. All the grains should be coated. Heat the sauté pan up with 1 T of oil. When hot add the kasha and eggs and cook over medium high heat for 2-4 minutes until the grains are dried. Stir to keep kasha from lumping. Add stock, salt and pepper and bring to boil. Cover and reduce heat to low and cook for 10 minutes until liquid is mostly gone. 
• Then turn off heat, keep cover on for 10 minutes and steam.
• In a large serving bowl, put the kasha, roasted cauliflower and onions together and stir.
• Serve