Roasted Cauliflower Recipe

Roasted Cauliflower and Grapes

Rushed late one Friday afternoon and looking for a simple and quick Shabbat
dinner side that would feel special for our guests? I put together two
recipes based on the ingredients I had at home. It was an instant
hit. Now, it’s a regular vegetable side dish that’s so easy, we include
it in our weekday rotation.

Cauliflower Ingredients:

1 head cauliflower (about 2 1 ⁄ 4 lbs.), leaves intact
1/2 cup olive oil
2 tsp. kosher salt
1 tsp. ground turmeric
1 tsp. sweet paprika
4 cloves garlic minced
Juice from 1/2 lemon

Grape Ingredients:

1 pound rinsed, stemmed red seedless grapes
1 tablespoon olive oil
2 teaspoons fresh thyme leaves
1/4 teaspoon salt
1/4 teaspoon fresh-ground pepper

Cauliflower Directions:

1. Heat the oven to 400°. On a cutting board, quarter the
cauliflower, leaving the core and leaves intact. Transfer the
quarters to a large bowl and brush with a pastry brush a paste
made with the olive oil, salt, turmeric, paprika, garlic and
lemon juice.

2. Arrange the cauliflower on a foil-lined baking sheet and
roast until tender at the core and lightly browned on the
outside, about 45 minutes. Heat the broiler and broil the
cauliflower until lightly charred on the top, 1 to 2 minutes.
Remove the cauliflower from the broiler and transfer to a
serving dish.

Grapes Directions:

1. On a large baking sheet mix grapes, olive oil, fresh thyme
leaves, salt and pepper.
2. Bake in a 400° oven, shaking pan occasionally, until grapes
are beginning to blister, 15 to 18 minutes.
3. Pour grapes on top of the roasted cauliflower and serve

Cauliflower Recipe adapted from Michael Solomonov