Spiced Cauliflower & Roasted Grapes
Spice rubbing my vegetables may be my new favorite way to cook. Toss in some sweet balsamic roasted grapes for bursts of sweet and savory.
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A twist on the very popular cruciferous vegetable with ground fennel seeds, sweet paprika, and cinnamon. This spiced cauliflower acts as the perfect balance to these delicious balsamic roasted grapes. New to roasting grapes? Welcome to the savory sweet world of juicy bursts of flavor. You will fall head over heels for this side dish.
I adapted this recipe from an old dinner recipe where I served this spiced cauliflower over ricotta. Similar to my Shawarma Roasted Cauliflower I wanted to have a tangy bed of dairy to balance the vegetable’s spice. I roasted the cauliflower with garlic and onion to keep the vegetable in the savory realm. When I tossed the cauliflower and grapes at the end, I knew this had the balance I was looking for with the juicy sweet, and spiced savory notes.
Make sure to let your oven preheat for this. Cruciferous vegetables like cauliflower rely on browning to enhance their potential, just as spices need that browning effect as well. Be sure to adjust the amount of oil you need for this step. You want your cauliflower to look glossy. You may be surprised at how much oil you need to achieve this depending on how much cauliflower you’re tossing.
The best part about this side dish is you can make enough to enjoy the next day on a piece of toast. I love a dual-purpose recipe. Toast up a slice of your favorite country bread or sourdough baguette, spread some ricotta on top, then top with yesterday’s leftovers. This recipe will change any cauliflower hater’s mind.
Spiced Cauliflower & Roasted Grapes
Diet: Gluten-Free Low-Calorie
For cauliflower:
- 1 lg. head white cauliflower, trimmed
- 5 garlic cloves, smashed
- 1/2 cup red onion, sliced thin
- 1/2 cup olive oil, plus extra for drizzling
- 1 tablespoon ground fennel seeds
- 1 tablespoon sweet paprika
- 1/2 teaspoon ground cinnamon
For grapes:
- 1 lb. red grapes, whole
- 3 sprigs fresh thyme
- 2 teaspoons balsamic vinegar
- 1 tablespoons olive oil
- Kosher salt and freshly cracked black pepper, to taste
Preparation
- Preheat the oven to 450 ºF and prepare two half-sheet trays.
- Using a mortar and pestle or spice grinder, grind fennel seeds, cinnamon, and paprika.
- Toss cauliflower with olive oil, garlic, onion, spices, salt and pepper in a large bowl.
- Roast until noticeable charing forms around the ends of cauliflower, onion and garlic. Around 18 - 22 minutes.
- Turn heat down to 400 F. Roast grapes by tossing all ingredients in a bowl and cooking on a sheet tray. Cook for 15 - 18 minutes or until soft but in tact. Set aside to cool.
- Toss cauliflower with roasted grapes and finish with a few cracks of pepper and a drizzle of olive oil. Enjoy!
