Roasted Onion, Cauliflower and Goat Cheese Crème Brûlée

Recipe for Olga's Original Roasted Onion, Cauliflower and Goat Cheese Crème BrûléeIngredients:1. 1 large sweet onion, such as Sunion, quartered2. 1 tablespoon light olive oil3. 2 tablespoons good-quality balsamic vinegar, preferably vanilla infused, such as Vanilla Aged Dark Balsamic by Tahoe Oil @ Spice4. 1 cup steamed cauliflower florets5. 1 (13.5-oz.) can full-fat coconut milk6. 2 large eggs7. 2 large egg yolks8. 1/2 cup shredded goat cheese or 1/3 cup plus 2 tablespoons nutritional yeast9. 1/2 teaspoon fine pink Himalayan salt10. 1/4 teaspoon ground white pepper11. 1/4 teaspoon freshly ground nutmeg12. A splash of pure vanilla extract if using plain balsamic vinegar13. More shredded goat cheese for topping, about 3-4 teaspoons per brûléeDirections:1. Preheat the oven to 400° F.2. In a small baking dish, whisk together the olive oil and vinegar, add in the onion and coat it well.3. Transfer the dish to the oven and bake until tender and browned, about 50 minutes to 1 hour; toss the onion once or twice during cooking. Remove from the oven and let cool slightly.4. Reduce the oven temperature to 275° F.4. Place the onion in a blender or food processor, add the cauliflower and coconut milk and process until blended. Add the eggs, egg yolks, nutritional yeast, if not using cheese, salt, pepper, nutmeg and vanilla and process until blended. Stir in the cheese.5. Place 4 (6-oz.) oven-safe ramekins in a baking pan. Divide the custard mixture among the ramekins. Pour warm water into the pan to come halfway up the sides of the ramekins. Bake in the oven for 35-40 minutes or until the center of each custard still jiggles slightly.6. Remove from the oven and lift the dishes from the hot water. Place the ramekins on a baking sheet. Evenly sprinkle 3-4 teaspoons of cheese over each custard.7. Arrange a rack in the oven in the highest position. Transfer the baking sheet with the ramekins to the oven and turn on the broiler. Broil for 3-5 minutes, rotating them frequently so that they brown evenly. Take it out when the brûlées are golden brown and bubbling. Serve hot.Makes 4