I made this with the Red Wine Braised Meatloaf for dinner with my friend Meghan. I found this recipe in a Better Homes and Gardens Roasted! magazine. This was pretty easy to make and packed with flavor. Makes a great side dish for a weeknight dinner. We both agreed that as good as the meatloaf was, the cauliflower was the highlight.
Ingredients:
8 cups cauliflower, cut into florets
1 large yellow onion, cut into wedges
3 tablespoons olive oil
1 teaspoon kosher salt
1 1/2 cups fresh cranberries
1/4 cup balsamic vingear
1/4 cup honey
1/4 teaspoon cracked black pepper
1 tablespoon fresh thyme
Preparation:
1. Preheat the oven to 450 degrees. Place cauliflower and onion on a baking sheet. Drizzle with olive oil season with a 1/4 teaspoon of salt. Roast for 15 minutes.
2. Stir in cranberries and roast for another 10-15 minutes, until onion and cauliflower are tender.
3. While cauliflower is baking, combine vinegar, honey, pepper, and 1/4 teaspoon salt in a small saucepan. Simmer for about 10 minutes until sauce has slightly thickened.
4. Remove cauliflower from oven. Toss with sauce and sprinkle with thyme. Serve warm.
Ingredients:
8 cups cauliflower, cut into florets
1 large yellow onion, cut into wedges
3 tablespoons olive oil
1 teaspoon kosher salt
1 1/2 cups fresh cranberries
1/4 cup balsamic vingear
1/4 cup honey
1/4 teaspoon cracked black pepper
1 tablespoon fresh thyme
Preparation:
1. Preheat the oven to 450 degrees. Place cauliflower and onion on a baking sheet. Drizzle with olive oil season with a 1/4 teaspoon of salt. Roast for 15 minutes.
2. Stir in cranberries and roast for another 10-15 minutes, until onion and cauliflower are tender.
3. While cauliflower is baking, combine vinegar, honey, pepper, and 1/4 teaspoon salt in a small saucepan. Simmer for about 10 minutes until sauce has slightly thickened.
4. Remove cauliflower from oven. Toss with sauce and sprinkle with thyme. Serve warm.