Roasted Cauliflower with Red Onions and Grapes

Roasting is highly underrated. There’s really nothing like sticking a big tray of vegetables in the oven and letting it brown to soft, chewy, crispy perfection.

And it’s so easy. Any idiot could do it. Okay, maybe not the kind of idiot who tends to leave the oven on. I had one of those roommates once. He had other endearing qualities, but trying to kill us both was not one of them.

I digress.

Roasted Cauliflower with Red Onions and Grapes

2 cups grapes
1 head cauliflower
1 red onion
4 cloves garlic
1 1/2 tbsp olive oil
1/4 tsp salt
freshly ground black pepper

Place grapes on a cutting board and place a small plate or another cutting board gently on top. Holding down whatever’s on top, use a very sharp knife to slice the grapes in half. It’s a miracle. You can also slice them in half one by one, but why would you?

Trim the bottom of the cauliflower and cut it into florets. You can also cut the stem into smaller pieces and roast those too. Or steam them separately or use them as snacks to dip in hummus. Just don’t throw them out.

Slice peeled onion in half and then slice thinly into half moons. Peel the cloves of garlic and cut in half. Use one half of a clove to coat a large baking sheet. It’s both aromatic and acts like a natural grease for the pan.