Rosemary Roasted Cauliflower and Grapes

By • October 8, 2013 5 Comments

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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 Paa | Heartbeet Kitchen


Serves 3-4 as a side dish

  • 1 medium cauliflower, cut into small florets
  • 3/4 cup 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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