Nutty Roasted Cauliflower and Grapes

I was looking for a way to use up a head of cauliflower and found this easy and delicious recipe, great cookbook. – from the Plant Love Kitchen by Marisa Moore

• 1 medium head of cauliflower (6 cups of bite-size florets)
• 1½ cups red or black seedless grapes
• 2 cloves garlic, minced
• 2 tablespoons extra virgin olive oil
• ½ teaspoon salt
• ¼ teaspoon cracked black pepper
• ½ cup sliced toasted almonds
• 2 tablespoons grated parmesan or vegan parmesan cheese
• 2 tablespoons fresh basil, julienned

Preheat the oven to 425°F.

Toss the cauliflower, grapes and garlic with the olive oil on a large baking sheet. Sprinkle evenly with salt and pepper. Spread and space the cauliflower and grapes well to avoid crowding the pan. Roast 20-25 minutes, until tender and caramelized. Stir once. Remove from the oven. Stir in the almonds and top with parmesan and basil. Serve warm.

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Nutty Roasted Cauliflower and Grapes

– from the Plant Love Kitchen by Marisa Moore I was looking for a way to use up a head of cauliflower and found this easy and delicious recipe, great cookbook.

Author Susan Evans, Certified Clinical Herbalist

Ingredients

• 1 medium head of cauliflower 6 cups of bite-size florets
• 1½ cups red or black seedless grapes
• 2 cloves garlic minced
• 2 tablespoons extra virgin olive oil
• ½ teaspoon salt
• ¼ teaspoon cracked black pepper
• ½ cup sliced toasted almonds
• 2 tablespoons grated parmesan or vegan parmesan cheese
• 2 tablespoons fresh basil julienned

Instructions

1. Preheat the oven to 425°F.
2. Toss the cauliflower, grapes and garlic with the olive oil on a large baking sheet. Sprinkle evenly with salt and pepper. Spread and space the cauliflower and grapes well to avoid crowding the pan. Roast 20-25 minutes, until tender and caramelized. Stir once. Remove from the oven. Stir in the almonds and top with parmesan and basil. Serve warm.