Whole Roasted Cauliflower Grapes Feta (Printable Version)

Cauliflower roasted whole, paired with grapes, feta, and fresh herbs for a vibrant Mediterranean main.

# What You'll Need:

→ Cauliflower

01 - 1 large head cauliflower
02 - 2 tbsp olive oil
03 - 1 tsp sea salt
04 - ½ tsp black pepper
05 - 1 tsp smoked paprika (optional)

→ Grapes

06 - 1 ½ cups seedless red or black grapes, stems removed
07 - 1 tbsp olive oil

→ To Finish

08 - ½ cup feta cheese, crumbled
09 - 2 tbsp fresh parsley, chopped
10 - 1 tbsp toasted pine nuts (optional)
11 - Zest of ½ lemon

# Steps to Follow:

01 - Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - Remove the leaves and trim the stem end of the cauliflower so it sits flat, but keep the head intact.
03 - Place the cauliflower on the prepared baking sheet. Drizzle with 2 tbsp olive oil, and rub to coat evenly. Sprinkle with salt, pepper, and smoked paprika (if using).
04 - Roast the cauliflower for 40 minutes.
05 - Toss grapes with 1 tbsp olive oil. After 40 minutes, scatter the grapes around the cauliflower. Return to oven and roast for another 15 minutes, or until the cauliflower is golden and tender and the grapes are blistered.
06 - Transfer the roasted cauliflower to a serving platter. Arrange grapes around it. Sprinkle with crumbled feta, parsley, pine nuts (if using), and lemon zest.
07 - Serve warm, cutting the cauliflower into wedges at the table.

# Additional Tips::

01 -
  • Easy to prep and pop in the oven for hands off cooking
  • Vibrant flavors with just a handful of fresh ingredients
  • Looks impressive yet approachable for beginners or experienced cooks
  • Vegetarian and naturally gluten free to please a crowd
02 -
  • Rich in fiber and antioxidants from the cauliflower and grapes
  • Easy to make vegan by swapping for plant-based feta
  • Perfect for make-ahead prep and can be served warm or at room temp
03 -
  • Be sure to dry the cauliflower well after washing so it roasts instead of steaming
  • Let the roasted cauliflower rest for five minutes before cutting so it holds its shape
  • Try a drizzle of honey or balsamic glaze if you want a sweet tangy finish

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