RecipeShare: Rosemary roasted cauliflower and grapes
Recipe from Amanda Paa, Heartbeet Kitchen
Serves 4 people as a side dish
Your gift of $15 buys a family in need groceries to make a healthy meal.
Ingredients
- 1 medium cauliflower, cut into small floret (pieces)
- 2 sprigs of fresh rosemary, 1 sprig chopped, 1 sprig reserved whole
- 2 garlic cloves, minced
- 1 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
- 15 grapes, halved
- 2 tablespoons olive oil
Directions
- Preheat oven to 450 degrees. Prepare large baking sheet with non stick spray. Cut the cauliflower away from the core and rinse. Pat dry, then slice or break into small pieces and put into large bowl. Halve the grapes and mince the garlic. Add both to bowl with cauliflower. Coat with olive oil and toss to coat. Spread onto prepared baking sheet, with ideally no pieces touching other. Sprinkle sea salt, black pepper, and the chopped rosemary onto the cauliflower and grapes.
- Roast in oven for 20 minutes, then stir to ensure both sides will get that lovely golden brown crust. Roast for another 20 minutes. Take out of oven and remove the whole sprig of rosemary. Add salt and pepper to taste.
About the recipe author
Amanda is a writer, real food lover and recipe developer. She is the author of the blog Heartbeet Kitchen and published her first cookbook this year, called Smitten with Squash. Her passion is to inspire others to enjoy the act of cooking for all that it brings to life, both in health and happiness.
Salvation Army food fact
The Salvation Army operates eight food shelves in the Twin Cities. Last year these food shelves distributed nearly 3 million pounds of food. Half of the food was donated and half was purchased using monetary donations.