29 Apr Roasted Cauliflower with Cranberries
Recipe courtesy of Better Homes & Gardens
2 medium heads cauliflower, sliced and broken in florets (around 8 cups)
1 large sweet yellow or red onion, cut into wedges
3 tablespoons olive oil
1 teaspoon kosher salt, divided
1 ½ cups fresh or frozen cranberries
¼ cup balsamic vinegar
¼ cup honey
¼ teaspoon freshly cracked pepper
1 tablespoon snipped fresh mint
- Preheat oven to 450ºF. Place cauliflower and onion in a shallow baking pan. Drizzle with olive oil and sprinkle with 1/2 tsp salt. Stir to coat. Spread in an even layer.
- Roast, uncovered, for 30 minutes or until cauliflower and onion are tender, stirring in cranberries halfway through roasting.
- Meanwhile, in a small saucepan whisk together balsamic vinegar, honey, the remaining 1/2 tsp. salt, and pepper. Simmer, uncovered, until slightly thickened, about 10 minutes.
- Pour balsamic mixture over roasted cauliflower mixture; toss to coat. Transfer mixture to a platter. Sprinkle with mint before serving.
photo courtesy of BHG online