Click video above to see how to make this Rosemary Roasted Cauliflower and Grapes recipe!
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’ll 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.
Cauliflower is one of my favorite vegetables. It is extremely versatile and can take on a number of different roles like a pizza crust, a healthier version of mashed potatoes, or be the star of a silky smooth soup. I’m not going to lie, I like it each and every way, especially in this easy, rosemary roasted cauliflower side dish.
This recipe was inspired by a delectable Grape and Brie Flatbread we serve at Swirl Wine Club.Shop.Bar in quaint little Afton, MN. (innocent plug, if you haven’t been there, you should!) Seeing that the flatbread is sadly glutinous, I love taking the thin slices of warm brie, dusted with lavender and rosemary, then topping it with a few grapes. Delicious.
This is a simple recipe that just needs a little love from the oven. The fresh rosemary blends with the crispy bits of cauliflower and the grapes shrink into sweetness. Eat this as a side dish or if you’re like me, have a main dish and then proceed to eat all of this, turning your meal into two main dishes.
*March 2017: photos updated, and video collaboration with Annie D’Souza
- 1 medium cauliflower, cut into small floret (pieces)
- 15-20 grapes, halved
- 2 garlic cloves, minced
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper (omit for AIP)
- 2 sprigs of fresh rosemary, divided
- 2 1/2 tablespoons olive oil
- Preheat oven to 415 degrees. Cut the cauliflower away from the core and rinse. Pat dry, then slice or break into small pieces. Halve the grapes and mince the garlic. Add all to a large baking sheet. Sprinkle sea salt, black pepper. Mince one sprig of rosemary, add to pan. Drizzle olive oil on top of all, then toss to coat, directly on the pan. Spread vegetables out, so they are barely touching, if at all.
- Roast in oven for 20 minutes, then stir to ensure both sides will get that lovely golden brown crust. Roast for another 20 minutes. Take out of oven. Chop remaining sprig of rosemary, and sprinkle on top, then stir. Serve.