Roasted cauliflower recipe with dried cranberries and sherry vinaigrette | Thanksgiving.com

Roasted cauliflower with dried cranberries and sherry vinaigrette

There are plenty of rich, decadent side dishes on Thanksgiving Day, like stuffing, mashed potatoes, sweet potato casserole. Even green bean casserole is laden with fat and cream. For a true vegetable side dish, try this roasted cauliflower with sherry vinaigrette. The dried cranberries and toasted pine nuts add texture, and a touch of sweet and nutty flavor. It’s the perfect, seasonal yet unexpected Thanksgiving vegetable side dish your guests will love.

Roasted cauliflower with dried cranberries and sherry vinaigrette
 
Ingredients
  • 1 head cauliflower, cut into florets
  • 2 tablespoons olive oil
  • 2 teaspoons himalayan pink salt
  • 1 teaspoon white pepper
  • 1 head shallot, minced
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • ⅓ cup sherry vinegar
  • ½ cup olive oil
  • ½ cup dried cranberries
  • ⅓ cup toasted pine nuts
  • salt and pepper
  • chopped parsley for garnish
Instructions
  1. Preheat oven to 375 degrees F.
  2. Toss cauliflower florets with olive oil, salt and pepper then spread on a baking sheet.
  3. Roast for 20 minutes or until tender.
  4. To prepare the vinaigrette, whisk together garlic, shallot, mustard and vinegar. Slowly add olive oil whisking constantly. Season with salt and pepper to taste.
  5. Remove cauliflower from oven. Toss with sherry vinaigrette, dried cranberries and toasted pine nuts. Garnish with chopped parsley, if desired.