Roasted Cauliflower with Cranberries

INGREDIENTS  

• 2 medium heads cauliflower (1½ to 2 lbs. each), broken into florets
• 1 large sweet onion, cut into wedges
• 3 T. olive oil
• 1 t. kosher salt, divided
• 1½ cups fresh or frozen cranberries
• ¼ cup balsamic vinegar
• ¼ cup honey

DIRECTIONS  

1. Preheat oven to 450°F. Place cauliflower and onion in a baking pan. Drizzle with olive oil and sprinkle with ½ t. of the salt. Stir to coat. Spread in an even layer. 
2. Roast, uncovered, 30 minutes or until tender, stirring in cranberries halfway through. 
3. Meanwhile, in a small saucepan whisk together balsamic vinegar, honey, the remaining salt, and pepper. Simmer, uncovered, until slightly thickened, about 10 minutes. 
4. Pour over cauliflower mixture; stir to coat.   

Recipe Author: Better Home and Gardens