Roasted Califlower with Cranberries

Roasted Califlower with Cranberries Enlarge Image
612views
1 users rated this recipe an average rating of 5.0
Makes:
8 servings
Serving Size:
1 cup
Prep:
15 mins
Roast:
30 mins 450°
Rate me!


Roasted Califlower with Cranberries

Ingredients
2
medium heads cauliflower (1 1/2 to 2 lbs. each), sliced and broken in florets (8 cups)
1
large sweet yellow or red onion, cut into wedges (2 cups)
3
tablespoons olive oil
1
teaspoon kosher salt, divided
1/4
cup balsamic vinegar
1/4
cup honey
1/4
teaspoon freshly cracked pepper
1
tablespoon snipped fresh mint

Directions

  1. Preheat oven to 450 degrees F. 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.
  2. Meanwhile, in a small saucepan whisk together balsamic vinegar, honey, the remaining 1/2 tsp. salt, and pepper. Simmer, uncovered, until sightly thickened, about 10 minutes. Pour balsamic mixture over roasted cauliflower mixture; toss to coat. Transfer mixture to a platter. Sprinkle with mint before serving.

Nutrition Facts

(Roasted Califlower with Cranberries)
    Per serving:
  • 135 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 0 mg chol.,
  • 281 mg sodium,
  • 21 g carb.,
  • 4 g fiber,
  • 14 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
close
close
close