INGREDIENTS

1 medium onion, thinly sliced
2 cups thinly sliced cauliflower
1 large red potato, thinly sliced
5 garlic cloves, unpeeled, with ends cut off
1/2 tbsp butter + 1/2 tbsp olive oil
2 tsp olive oil
1/4 cup sour cream
1 tsp pesto
1/4 cup parmesan cheese, plus more to sprinkle on top
Freshly cracked pepper
Butter, to grease baking dish

DIRECTIONS

Thinly slice 1 medium onion. Melt 1/2 tbsp butter + 1/2 tbsp olive oil in a skillet. When hot, add onions and sauté on medium for 3 minutes, stirring frequently. Then reduce heat to medium-low and let caramelize for about 15-18 minutes, until onions are golden brown.
Meanwhile, preheat the oven to 375 degrees F. Thinly slice cauliflower and potato. Reserve enough large potato slices to cover the top of your casserole, and cut the rest into ribbons. Mix cauliflower and potatoes with 2 tsp olive oil and freshly cracked pepper. Lay out on a greased baking sheet, along with the 5 garlic cloves (still unpeeled), and roast at 375 for 15 minutes. While they are roasting, in a bowl combine sour cream, pesto and 1/4 cup parmesan cheese. Set aside. When the cauliflower and potatoes are done, take the garlic cloves out of the papers and chop them up.

In a glass bowl, mix together garlic, cauliflower and potatoes, caramelized onions and sour cream mixture. Grease a casserole dish (I used an 8″ round one) with butter. Pour the mixture into the dish, layer on the thinly sliced potatoes, and sprinkle with parmesan cheese (however much you want- go crazy!). On a middle rack, bake covered, for 15 minutes. Then uncover and bake for 15 additional minutes, rotating half way through.