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Roasted Cauliflower with Cranberries

9 December 2013

Roasted Cauliflower with Craisens_heidikinscooks_Dec 2013

A year or two ago I fell in love with roasted cauliflower, it sweetens up and just becomes so delicious. I basically am always trying to find some way to add more cauliflower into my diet. J-Mo and I can devour a whole head in a single sitting! This recipe has a great flavor with all the additions (Craisens, toasted pine nuts, zesty Italian parsley, mustard-vinaigrette) and will definitely please a crowd. I love how the Craisens and parsley make this look all Christmas-y with the red, green, and white! (Although, I’m sure you would love it just as much in the summer.)

Roasted Cauliflower with Cranberries

Cauliflower
1 large head cauliflower, cut into bite sized florets
1/2 white onion, chopped
4-5 cloves garlic, minced
1 tablespoon salt
olive oil

Vinaigrette
1/2 cup apple cider vinegar
3 tablespoons honey
2 teaspoons spicy brown mustard
1/4 cup olive oil
3 teaspoons salt
1 teaspoon fresh ground black pepper

Toppings
1/3 cup pine nuts
1 cup Craisens
About 1/3 cup chopped Italian flat-leaf parsley

Preheat the oven to 400.

Chop the cauliflower, onion, and mince the garlic. Place on rimmed baking sheet and sprinkle with salt. Drizzle olive oil over the top and pop it in the oven for about 45 minutes, stirring ever 15 or 20 minutes, until cauliflower and onion is roasted and soft. Your cauliflower may start to brown a little bit and that is totally fine.

While that is cooking you’ll want to mix up the vinaigrette. You can whisk everything in a small bowl, or put it in a jar with a lid and shake for a minute.

I like to toast the pine nuts, put them in a small skillet on medium-high and stir until they are toasty brown on all sides. Chop the parsley.

When the cauliflower is done put it into a large bowl, add the pine nuts, Craisens, and parsley, and the vinaigrette; you may not want to use all the vinaigrette. Stir everything together, take a quick taste-test and add more salt if desired. Serve immediately.

You can double this recipe, but it will take a little longer to roast all that cauliflower (last week when I doubled it I roasted the cauliflower for almost a full hour, stirring every 20 minutes or so).

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