Make roasted cauliflower the star of your dinner table.
(And yes, a cruciferous veggie can take center stage at dinner).
This rendition is the one to make your go-to, thanks to streamlined steps and a spot-on flavor combination.
Photo: Greg Dupree
Trim cauliflower stem so head can stand upright on its own.
Gently lower cauliflower into pot, standing upright.
Cook, stirring occasionally, until soft when gently pierced with a fork, 10 to 12 minutes.
Meanwhile, preheat oven to 500 F with rack in upper third.
Stir shallot and vinegar in a small bowl.
Pat with paper towels to absorb any excess water.
Let cool for 10 minutes.
Pat dry again, then transfer to a baking sheet.
Brush cauliflower all over with 1 tablespoon oil and season with 12 teaspoon salt.
Roast until browned in parts, about 15 minutes.
Meanwhile, cut feta into 12 (12-inch thick) slices.
Add grapes to baking sheet with cauliflower.
Drizzle with 1 tablespoon oil.
Return to oven and roast for 10 minutes.
Brush feta on both sides with 1 tablespoon oil; add to baking sheet.
Brush cauliflower all over with remaining 1 tablespoon oil and season with remaining 14 teaspoon salt.
Transfer cauliflower, grapes, and feta to a platter.
Drizzle with shallot mixture.
Make It Vegan:
No feta, no problem.
Cook plant-based sausage right on the baking sheet.
