We are always looking for great ways to cook vegetables in our house. Brussels sprouts are a favorite as well as asparagus, cauliflower and broccoli. Anytime I can find a different way to prepare them I am all excited about trying it out.
At Christmas we were in Raleigh with both of the boys at Aaron’s townhouse and his kitchen puts mine to shame so we were able to have a perfect Christmas dinner with all the favorites—ham, green bean casserole and this time I tried a new cauliflower recipe. It was a winner and the recipe below is easy to prepare and adds a tasty zing to the sometimes boring cauliflower. Enjoy.
Roasted Cauliflower with Cranberries
2 medium heads cauliflower, broken into florets
1 large yellow or red onion, cut into wedges
3 TBSP olive oil
1 tsp. 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
Preheat oven to 450 degrees. Place cauliflower and onion in baking pan, drizzle with olive oil and sprinkle with 1/2 tsp salt. Stir to coat and spread into an even layer in the pan. Roast, uncovered, for 30 minutes or until tender stirring in cranberries halfway through.
While the veggies roast whisk together in a small saucepan the balsamic vinegar, honey, salt and pepper. Simmer uncovered until thickened a little–usually about 10 minutes. Pour over cauliflower mixture, stir to coat and transfer to a serving dish. Serve sprinkled with a bit of mint on top for garnish and enjoy. Makes 8 servings.