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.