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2 hours 10 minutes

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Turmeric-and-chilli cauli floret pitas with cabbage slaw

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Aliums

Balsamic onions

2 hours

Balsamic onions

By Abigail Donnelly

Serves 12

Difficulty Easy

Prep Time 10 minutes

Cooking Time 2 hours

Ingredients

12 brown onions, unpeeled
4 cups balsamic vinegar
1⁄4 cup extra virgin olive oil
sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 180°C.

Cut a cross into the top of each onion, cutting halfway into them.

Place on a roasting tray and drizzle with the vinegar and oil. Season to taste.

Cover with foil and roast for 1 hour. Remove the foil and roast for for a further hour.

Serve warm or at room temperature.

Cook's note: These onions may take two hours to cook, but they couldn’t be easier to make.

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Spinach-and-cauli noodles with crispy tofu and hot sesame-maple dressing

Vegan mayo

Slow-cooked cowboy beans

Turmeric-and-chilli cauli floret pitas with cabbage slaw

Chickpea-and-artichoke dip

Balsamic onions

Balsamic onions

Ingredients

Method