Recipe: Roasted Cauliflower with Cranberries and Crispy Onions

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  • 1 large head cauliflower
  • 3 tbsp. Extra Virgin Olive Oil, divided
  • 1 tsp. Salt
  • 1/2 tsp. Ground Black Pepper
  • 1/2 cup French Fried Onions
  • 1/2 cup Dried Cranberries, divided
  • 8 oz. Ricotta Cheese


  • Preheat oven to 375°.
  • Cut cauliflower into bite sized florets. Place on a large baking sheet and toss with 2 tablespoons olive oil, salt, pepper and 1/2 cup French Fried onions.
  • Bake for 18 minutes or until cauliflower reaches desired tenderness and onions are brown and crispy. Then remove from oven.
  • In a small bowl, combine ricotta cheese with 1 tablespoon olive oil, salt and pepper to taste.
  • In a medium bowl, toss warm cauliflower mixture with dried cranberries. Spoon ricotta mixture on top and fold gently, leaving large bits of ricotta.
  • Garnish with cranberries and crispy onions. Serve immediately.


  • This reheats well in the microwave for leftovers.
  • For a big holiday dinner, you may want to double the recipe.
  • You could also add in some nuts if you’d like.

This recipe is seriously so delicious I make it now all the time just because!  No more cauliflower and butter for me, I need all the fixins’ now!


Recipe adapted from Aldi

Speak Your Mind



  1. Sandra Watts says:

    That sounds different. I think I would like to try this. Plain cauliflower is so dull.

  2. I’m going to have to try this one. Sounds so good!

  3. Mmm … this looks delicious! I’m vegan so I wouldn’t use the cheese … do you have any suggestions for a substitute? Or perhaps the dish would be fabulous just leaving it out? Thanks for sharing it!

    • It would probably be good without it, but the cream cheese just makes it creamier. I am not sure of a vegan substitute :(