Thanksgiving is around the corner (psst…so is Christmas) and this is one recipe to set aside for your wonderful turkey dinner. It is delicious, a bit different but still using, perhaps, one of your favourite vegetables for the celebration.
- 2 medium cauliflower heads, broken into florets (about 2 lbs. each)
- 1 medium onion, cut into wedges (outer skin removed)
- 3-4 tbsp. olive oil
- pinch of salt
- 2 cups fresh cranberries
- 1/4 cup balsamic vinegar
- 1/4 cup honey
- freshly grated pepper
- Freshly grated nutmeg
Preheat oven to 450 degrees. Place the onion and cauliflower in a baking pan and drizzle with the oil and a sprinkle of salt. Toss to coat.
Spread them out in an even layer and roast, uncovered, for 30 minutes. At the 15 minute time, add the cranberries and stir in.
In a saucepan whisk together the balsamic vinegar, honey, and pepper. Simmer for about 8-10 minutes until thickened.
Put the cauliflower and onion mix into a large bowl and pour the sauce over. Stir to coat well. Sprinkle with some freshly grated nutmeg. (very lightly so as not to overpower).
Watch the faces of those around the table….they will absolutely love this and will want you to make it a favourite addition to the holidays.
Go ahead…say it! Damn, I did this….