roasted-cauliflower-with-almonds

DIRECTIONS

Preheat the oven to 425°F.

Cut the cauliflower into bite-size florets.

Toss the cauliflower, grapes and garlic with the olive oil on a large baking sheet. Sprinkle evenly with salt and pepper. Toss again. (Take care to avoid crowding the pan.) Separate cauliflower and grapes.

Roast cauliflower 20-25 minutes or until tender and caramelized. Stir once. Add grapes in after 10 minutes of roasting.

Remove from the oven and stir in the almonds. Transfer to a serving dish. Sprinkle with shredded Parmesan cheese. Serve warm.

*As the size of a head of cauliflower head will vary, this recipe doesn’t have to be exact. Be sure to add enough olive oil to coat all pieces.

Ingredients

3 tablespoons fresh basil, julienned (optional)
1 small head of cauliflower (3-4 cups of florets)
1 heaping cup red seedless California grapes
1 clove garlic, minced
2 tablespoons olive oil
1/4 teaspoon coarse salt
1/8 teaspoon cracked black pepper
1/4 cup sliced almonds
2 tablespoons shredded Parmesan

DIRECTIONS

Preheat the oven to 425°F.

Cut the cauliflower into bite-size florets.

Toss the cauliflower, grapes and garlic with the olive oil on a large baking sheet. Sprinkle evenly with salt and pepper. Toss again. (Take care to avoid crowding the pan.) Separate cauliflower and grapes.

Roast cauliflower 20-25 minutes or until tender and caramelized. Stir once. Add grapes in after 10 minutes of roasting.

Remove from the oven and stir in the almonds. Transfer to a serving dish. Sprinkle with shredded Parmesan cheese. Serve warm.

*As the size of a head of cauliflower head will vary, this recipe doesn’t have to be exact. Be sure to add enough olive oil to coat all pieces.

Notes

Recipe created by Marisa Moore, MBA, RDN, LD for the California Table Grape Commission

This is a Gluten-free recipe
This is a Clean-eating recipe
This is a Vegetarian recipe

Servings

4 servings (about 1 cup each)