Balsamic Roasted Cauliflower and Cranberries

• Details
• Ingredients
• Directions
• Additional Resources

A recipe by Sheela Prakash from NYT Cooking: its ingredients and steps as published. The introduction, tips, photos and reader notes are on the original.

§Details

• ⏲️ Prep time: 10 minutes
• 🍳 Cook time: 35 minutes
• ⏱️ Total time: 45 minutes
• 🍽️ Servings: 6 to 8

§Ingredients

• 2 small heads or 1 large head cauliflower (about 3 pounds total), cut into bite-size florets (about 10 cups)
• 3 tablespoons extra-virgin olive oil
• Salt and black pepper
• 3 tablespoons balsamic vinegar
• 2 tablespoons maple syrup
• 1 tablespoons Dijon mustard
• 3 garlic cloves, grated or minced
• 1 ½ cups (6 ounces) fresh or frozen cranberries
• Chopped fresh parsley or mint, to garnish

§Directions

1. Heat oven to 425 degrees.
2. Place the cauliflower on a rimmed baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Spread out in a single layer and roast for 15 minutes.
3. Meanwhile, in a small bowl, combine the balsamic vinegar, maple syrup, mustard and garlic.
4. Remove the baking sheet from the oven. Add the cranberries and balsamic vinegar mixture and stir to combine, then spread everything back out into an even layer.
5. Return the baking sheet to the oven and continue to roast until the cauliflower is tender and browned in spots and the cranberries have begun to burst, 10 to 15 minutes more.
6. Transfer to a serving bowl and garnish with parsley or mint.

§Additional Resources

The original recipe at cooking.nytimes.com

More recipes from Friday, October 30