Roasted Cauliflower with Pecans and Cranberries

Roasted Cauliflower with Cranberries and PecansI need to stop ordering veggies without a clear recipe plan. This week, it was cauliflower. I spent a long time trying to decide what to do with it. I finally found this recipe from Martha Stewart for Cauliflower with Golden Raisins. I liked the concept, but wanted to use dried cranberries and pecans instead. This turned out really good-my husband and I ate the whole thing!

Roasted Cauliflower with Pecans and Cranberries
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • ¼ cup dried cranberries
  • ⅓ cup red wine vinegar
  • 1 head cauliflower, core removed and cut into florets
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • ¼ cup coarsely chopped pecans
  1. Preheat oven to 425 degrees.Pour vinegar over cranberries, allow cranberries to soften.
  2. Combine cauliflower, oil, salt and pepper. Pour onto rimmed baking sheet. Bake for 10 minutes.
  3. Stir cauliflower, top with pecans. Bake 10 more minutes. Pour into serving bowl.
  4. Drain cranberries. Pour over cauliflower. Toss to combine.

I may order cauliflower and serve this for Thanksgiving!

Happy eating!


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