Roasted Cauliflower and Grapes with Almonds
Ingredients
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3 tablespoons45 ml fresh basil, julienned (optional)
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1small head of cauliflower (3-4 cups of florets)
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1heaping cup (250 ml+) red seedless California grapes
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1 clovegarlic, minced
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2 tablespoons30 ml olive oil
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1/4 teaspoon1 ml+ coarse salt
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1/8 teaspoon0.5 ml+ cracked black pepper
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1/4 cup60 ml sliced almonds
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2 tablespoons30 ml shredded Parmesan
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Instructions
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Preheat the oven to 425 °F (220 °C).
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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.
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Roast cauliflower 20-25 minutes or until tender and caramelized. Stir once. Add grapes in after 10 minutes of roasting.
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Remove from the oven and stir in the almonds. Transfer to a serving dish. Sprinkle with shredded Parmesan cheese. Serve warm.
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*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.
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Notes
Recipe created by Marisa Moore, MBA, RDN, LD.
This is a Gluten-free, clean-eating and vegetarian recipe