Cranberries with Roasted Cauliflower and Onions

Level Easy
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  • 2 medium heads cauliflower (1-1/2 to 2 lbs. each), broken into florets
  • 1 large yellow or red onion, cut into wedges
  • 3 T olive oil
  • 1 tsp. kosher salt, divided
  • 1 1/2 cups fresh or frozen cranberries
  • 1/4 cup balsamic vinegar
  • 1/4 cup honey
  • 1/4 tsp. freshly cracked pepper
Directions
  1. Preheat oven to 450°F. Place cauliflower and onion in a baking pan. Drizzle with olive oil and sprinkle with 1/2 tsp. of the salt. Stir to coat. Spread in an even layer. Roast, uncovered, 30 minutes or until tender, stirring in cranberries halfway through. 2. Meanwhile, in a small saucepan whisk together balsamic vinegar, honey, the remaining salt, and pepper. Simmer, uncovered, until slightly thickened, about 10 minutes. Pour over cauliflower mixture; stir to coat. Transfer to a serving dish. Sprinkle with mint.
Source
  1. Better Homes & Gardens November 2013
  • 2 medium heads cauliflower (1-1/2 to 2 lbs. each), broken into florets
  • 1 large yellow or red onion, cut into wedges
  • 3 T olive oil
  • 1 tsp. kosher salt, divided
  • 1 1/2 cups fresh or frozen cranberries
  • 1/4 cup balsamic vinegar
  • 1/4 cup honey
  • 1/4 tsp. freshly cracked pepper
Directions
  1. Preheat oven to 450°F. Place cauliflower and onion in a baking pan. Drizzle with olive oil and sprinkle with 1/2 tsp. of the salt. Stir to coat. Spread in an even layer. Roast, uncovered, 30 minutes or until tender, stirring in cranberries halfway through. 2. Meanwhile, in a small saucepan whisk together balsamic vinegar, honey, the remaining salt, and pepper. Simmer, uncovered, until slightly thickened, about 10 minutes. Pour over cauliflower mixture; stir to coat. Transfer to a serving dish. Sprinkle with mint.
Source
  1. Better Homes & Gardens November 2013