Roasted Cauliflower with Cranberries
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Roasted Cauliflower with Cranberries
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Directions
- 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.
- 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 Cauliflower with Cranberries)
- Per serving:
- 135 kcal ,
- 5 g fat
- (1 g sat. fat ,
- 1 g polyunsaturated fat ,
- 4 g monounsaturated fat ),
- 0 mg chol. ,
- 281 mg sodium ,
- 21 g carb. ,
- 4 g fiber ,
- 14 g sugar ,
- 3 g pro.