Roasted Cauliflower with Pancetta, Cranberries and Sage Butter

Cauliflower is sweet, savory and delicious with pancetta and cranberries.

TOTAL TIME:55 min.



  • 1 head cauliflower, cored and broken into bite-size pieces
  • 2 Tbsp. extra virgin olive oil
  • 3 Tbsp. butter
  • 5 to 6 whole fresh sage leaves, coarsely chopped
  • 2 oz. diced pancetta
  • ½ cup dried cranberries
  • ½ teaspoon kosher salt
  • ÂĽ teaspoon freshly cracked pepper


  1. Heat oven to 400F°. In a 13”x9” baking pan, toss cauliflower with olive oil. Roast for 15 minutes; stir, then rotate pan. Continue roasting until cauliflower is light brown (10 to 15 minutes); remove from oven.

  2. While cauliflower is roasting, melt butter in a small skillet over medium heat. Add sage leaves and pancetta. Continue cooking, stirring frequently, until pancetta is light brown and crisp (4 to 5 minutes); remove from heat.

  3. Pour pancetta mixture over roasted cauliflower; add cranberries and toss well. Refrigerate leftovers.

  4. Tip: Buy pre-cut cauliflower to save time. You may substitute cooked, crumbled bacon for pancetta.

Nutritional Facts

Per serving: Calories 190, Calories from Fat 120, Total Fat 14g (22% DV), Saturated Fat 6g (30% DV), Trans Fat 0g, Cholesterol 20mg (7% DV), Sodium 360mg (15% DV), Carbohydrates 15g (5% DV), Dietary Fiber 3g (12% DV), Sugars 9g, Protein 4g, Vitamin A 4%, Vitamin C 110%, Calcium 4%, Iron 4%.