Whole Roasted Cauliflower Grapes Feta

This whole roasted cauliflower with grapes and feta creates a striking main dish for any special occasion or weekend get-together With sweet juicy grapes and tangy feta scattered over richly seasoned cauliflower this recipe feels like a celebration of Mediterranean flavors while still being easy enough for a weeknight At our house this is the go-to centerpiece when vegetarian friends come over and it never fails to impress

Roasting brings out the natural sweetness in both the grapes and cauliflower making this dish a frequent request from my family I once served it at a holiday dinner and even the meat lovers went back for seconds

Ingredients

• Cauliflower: is the star Choose a large creamy white head that feels heavy for its size and has no dark spots This makes an impressive base
• Olive oil: for rich flavor and a beautiful golden crust on the cauliflower Go for extra virgin for depth
• Sea salt: lifts all flavors Use flaky sea salt for a touch of crunch if you have it
• Freshly ground black pepper: gives just the right amount of warmth
• Smoked paprika: adds subtle smokiness and gorgeous color Seek out Spanish-style if possible
• Ground cumin: brings warm earthy undertones
• Seedless red grapes: provide sweet bursts that pair with savory elements Look for firm plump bunches
• Feta cheese: crumbled for tanginess and creaminess Choose sheep’s milk feta for the best flavor and texture
• Fresh flat-leaf parsley: supplies freshness and color Pick leaves that are bright green
• Lemon zest: creates a fragrant citrus lift Always zest right before adding for max aroma
• Toasted pine nuts: add crunch and a buttery touch Only use if there are no nut allergies and toast them until just golden

Step-by-Step Instructions

Preheat and Prep:

Set your oven to 400 degrees Fahrenheit or 200 degrees Celsius and line a baking sheet with parchment paper to prevent sticking and make cleanup easy

Season the Cauliflower:

Place the whole trimmed cauliflower on your baking sheet Drizzle with olive oil then use your hands to rub the salt pepper smoked paprika and cumin all over the surface including the underside Make sure every nook is seasoned evenly

Initial Roast:

Loosely cover the cauliflower with foil This allows it to steam and become tender inside Start roasting for thirty five minutes so the seasoning infuses deeply

Prepare the Grapes:

While the cauliflower roasts combine the washed grapes with olive oil and salt in a small bowl Toss until every grape is glossy This step ensures they roast evenly

Add Grapes and Continue Roasting:

Remove the foil from the cauliflower Scatter the prepped grapes around it on the baking sheet Return it to the oven and roast uncovered for twenty more minutes You want the cauliflower golden and knife tender and the grapes soft and caramelized

Finish and Assemble:

Carefully transfer the roasted cauliflower to your serving platter Arrange the grapes all around Scatter over the feta crumbled by hand for texture Sprinkle with parsley and lemon zest Add toasted pine nuts if no allergies for extra crunch

Serve Warm:

Slice the cauliflower into generous wedges with a sharp chef’s knife Serve immediately while everything is still warm and the feta just begins to melt

Save

The best part is the burst of flavor when you hit a roasted grape with a little feta on your fork My favorite nights are when the whole family gathers round the table and everyone tries to claim the crispiest piece of cauliflower

Storage Tips

Leftovers will keep in a closed container in the fridge for up to three days For best results reheat in a hot oven rather than a microwave as this keeps the cauliflower edges crisp Avoid freezing as texture suffers

Ingredient Substitutions

Swap goat cheese for feta if you prefer a milder tang For a dairy free version use a plant based feta style cheese Green grapes work instead of red and add fun color To make nut free simply omit pine nuts

Serving Suggestions

As a show stopping vegetarian main pair with a lemony quinoa salad or a scoop of hummus For parties slice smaller wedges and serve as part of a mezze platter alongside olives pita bread and marinated vegetables

Save

Cultural Inspiration

Roasting whole vegetables in olive oil with spices is classic throughout the Mediterranean The mixing of sweet grapes and tangy cheese gives a nod to both Greek and Middle Eastern table traditions This dish for me always feels festive like something you would serve at a harvest gathering

Recipe FAQs

→ How do I ensure the cauliflower is cooked through?

Roast the cauliflower until a knife slides in easily. Covering it for part of the time ensures it cooks evenly and stays moist.

→ Can I use different cheese instead of feta?

Yes, you can substitute crumbled goat cheese for a tangy alternative, or try ricotta salata for milder flavor.

→ What else can I serve with this dish?

Pair it with crusty bread, a fresh salad, or serve as a side alongside roasted meats for a more varied meal.

→ Can I prepare parts ahead of time?

You can trim and season the cauliflower in advance or prep garnishes early, then roast just before serving for best texture.

→ Is this suitable for gluten-free diets?

Yes, all main ingredients are gluten-free. Just verify store-bought cheeses and nuts as needed for dietary concerns.

→ Are there nut-free options?

Simply omit the pine nuts, or swap for toasted sunflower or pumpkin seeds to maintain crunch without nuts.