Ingredients:
- 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
Instructions:
- 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.
Notes:
- 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
Jerry Marquardt says
The Roasted Cauliflower sound delicious even without Cranberries. The Crispy Onion is yet a treat to dress this nice dish up.
Sandra Watts says
That sounds different. I think I would like to try this. Plain cauliflower is so dull.
Jenn says
I’m going to have to try this one. Sounds so good!
Small Footprints says
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!
Cher says
It would probably be good without it, but the cream cheese just makes it creamier. I am not sure of a vegan substitute 🙁