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+ servings

Rosemary Roasted Cauliflower and Grapes

Crispy roasted cauliflower with bursts of grapes and rosemary.
4 from 6 votes
Prep Time :10 minutes
Cook Time :40 minutes
Total Time :50 minutes
Yield: 4
Author: Amanda Paa



  • 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.