Rosemary Roasted Cauliflower and Grapes

By • October 8, 2013 • 4 Comments



Author Notes: Ever had a guest or friend say, well I really don’t like “vegetable xyz” or “vegetables are so boring”….. Well, I’m going to let you in on a little secret. Roast them and you will turn any naysayer into a believer. Roasting brings out the natural sweetness in vegetables and fruits producing a deeper flavor, and an oh so perfect texture.
This is a simple recipe that just needs a little love from the toasty oven. The fresh rosemary blends with the crispy bits of cauliflower and the grapes that shrink into sweetness. It's the perfect addition to many main dishes like braised chicken, a grilled pork loin, or a vegetarian lasagna. Make it for your next dinner party and it'll be the star of the show.
Amanda KP

Serves 3-4 as a side dish

  • 1 medium cauliflower, cut into small florets
  • 3/4 cups red grapes, halves
  • 2 cloves garlic, minced
  • 3 tablespoons olive oil
  • 2 sprigs rosemary, leaves chopped
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  1. Preheat oven to 425 degrees. Prepare large baking sheet with non stick spray.
  2. Combine cauliflower florets, grapes, rosemary, and garlic in large bowl.
  3. Spread evenly onto prepared baking sheet, so florets are not touching either which will ensure the crispy texture.
  4. Roast for 20 minutes, then stir to flip some of the cauliflower over, and roast for another 10-15 minutes, until edges are caramelized.
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9 months ago caitilin

when does one add the rosemary?

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9 months ago Amanda KP

Hi Caitilin, Sorry I forgot to mention that. You should add it in step 2 with the cauliflower, grapes, and garlic. Thanks for catching this!

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11 months ago Amanda KP

Thanks Eleana! I personally love how the grapes caramelize and pair with the rosemary. Plus the crispy bits on the cauliflower are quite delicious. Enjoy :)

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11 months ago Eleana

I would never have thought to combine these two foods. I look forward to trying this dish.