Spiced Cranberry Cauliflower & Carrots

9 60 114
Ingredients Minutes Calories
Prep Cook Servings
10 min 50 min 8
Spiced Cranberry Cauliflower & Carrots
Health Rating


1 medium head Cauliflower (chopped into 2-3 inch pieces)
6 large Carrots (halved and sliced)
1/4 cup Raisins, seedless (sultana)
1/2 cup Cranberries
2 tbsp Ghee (I used Chaga-Prash)
1 tbsp Cinnamon
2 tbsp Honey, raw
2 tsp Cloves
1/2 tsp Ginger, ground


Rinse and chop veggies and set aside.

Heat up remaining ingredients in a small pan, and then pour over the veggies and mix up.

Roast the veggies on 35o° Celsius for 50 minutes - or steam prior to roasting for a shorter cooking time (or softer veggies).

Nutrition Facts

Per Portion

Calories 114
Calories from fat 31
Calories from saturated fat 17.6
Total Fat 3.4 g
Saturated Fat 2.0 g
Trans Fat 0.2 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.8 g
Cholesterol 7.7 mg
Sodium 61 mg
Potassium 442 mg
Total Carbohydrate 18.7 g
Dietary Fiber 3.7 g
Sugars 11.3 g
Protein 2.2 g

Dietary servings

Per Portion

Fruit 0.3
Vegetables 2.2

Energy sources

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