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Roasted Cauliflower and Grapes


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Rate this recipe 4.4/5 (8 Votes)


  • One 2-pound head of cauliflower—halved, cored and cut into florets
  • 1/2 pound red grapes, stemmed and halved (1 1/2 cups)
  • 3 garlic cloves, minced
  • 2 teaspoons chopped rosemary
  • 1/4 cup extra-virgin olive oil
  • Fine sea salt
  • Pepper


Servings 8
Cooking time 45mins
Adapted from


Step 1

Preheat the oven to 425°. On a rimmed baking sheet lined with foil, toss the cauliflower with the grapes, garlic, rosemary and olive oil and season with salt and pepper. Roast for about 30 minutes, until the cauliflower is tender and lightly caramelized in spots; stir halfway through. Transfer to a platter and serve warm.

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