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
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.
Roast, uncovered, 30 minutes or until tender, stirring in cranberries halfway through.
Meanwhile, in a small saucepan whisk together balsamic vinegar, honey, the remaining salt, and pepper. Simmer, uncovered, until slightly thickened, about 10 minutes.
