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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


  1. 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.
  2. Roast, uncovered, for 30 minutes or until cauliflower and onion are tender, stirring in cranberries halfway through roasting.
  3. 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.
  4. 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


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