Recipe: Roasted Cauliflower with Cranberries and Crispy Onions

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