I 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
Ingredients
- 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
Instructions
- Preheat oven to 425 degrees.Pour vinegar over cranberries, allow cranberries to soften.
- Combine cauliflower, oil, salt and pepper. Pour onto rimmed baking sheet. Bake for 10 minutes.
- Stir cauliflower, top with pecans. Bake 10 more minutes. Pour into serving bowl.
- Drain cranberries. Pour over cauliflower. Toss to combine.
I may order cauliflower and serve this for Thanksgiving!
Happy eating!
Ruth