Roasted Cauliflower and Black Grapes from “Do They Have Salsa In China?“

I KNOW!  I just typed the word “Cauliflower”, and I’m not having horrible memories of the smell or the texture.  I would have never, in a million years, added cauliflower to my “learn to cook it” list had “Do They Have Salsa In China?” not shared a recipe last March.  It was so tempting to see it in the pan, I just had to try it.

And it was SO GOOD, that it was our entire meal the first night I made it.  No one will even eat the main dish when I roast cauliflower with grapes.  It’s hard to explain how the cauliflower caramelizes and then mixes with the sweet black grapes…but oh my gosh, just trust me and try it.  It’s not bitter.  It’s not even particularly mushy.  It’s just…sweet and tasty.  And it SMELLS good too, which is weird, because I’ve always detested the smell of cauliflower.  If it smells bad, I won’t eat it, hence my struggle with the famous brussel sprout.  But we’ll save that journey for another time.

Here’s the link to the recipe and the basic idea (and a big thanks to M3 for giving permission for me to share it here!):

Chop up cauliflower and put it in a roasting pan.

Add seedless black grapes and slivers of red onion.

Drizzle a generous amount of olive oil and kosher salt over the whole thing.

Roast for 30 minutes at 425, or until the cauliflower starts to caramelize.  YUM.  So yum.