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Wednesday, November 26, 2014

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

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