DIRECTIONS

Heat oven to 450 F. Cut the stem off the cauliflower and cut remaining head crosswise into four 1-inch thick slices, keeping as intact as possible. Place on a sheet pan and brush both sides with 1 1/2 tablespoons of the olive oil. Sprinkle with rosemary, salt, and 1/4 teaspoon pepper. Roast until browned and tender, about 25 minutes.

While the cauliflower is roasting, combine the remaining olive oil, pepper, grapes, olives, parsley, and pistachios. When cauliflower is roasted, transfer to serving plates and top with the grape mixture. Serve.

Ingredients

1 large head cauliflower, leaves trimmed off
3 tablespoons extra-virgin olive oil, divided
2 teaspoons finely chopped rosemary
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper, divided
1 cup halved California grapes
1/4 cup chopped Castelveltrano olives
2 tablespoons chopped Italian parsley
2 tablespoons chopped, toasted pistachios

DIRECTIONS

Heat oven to 450 F. Cut the stem off the cauliflower and cut remaining head crosswise into four 1-inch thick slices, keeping as intact as possible. Place on a sheet pan and brush both sides with 1 1/2 tablespoons of the olive oil. Sprinkle with rosemary, salt, and 1/4 teaspoon pepper. Roast until browned and tender, about 25 minutes.

While the cauliflower is roasting, combine the remaining olive oil, pepper, grapes, olives, parsley, and pistachios. When cauliflower is roasted, transfer to serving plates and top with the grape mixture. Serve.

Notes

This recipe supports heart health, brain health, and colon health.
This is a Vegan recipe.
This is a Gluten-free recipe.
This is a Clean-eating recipe.
This is a Vegetarian recipe.
This is a Dairy-free recipe.
This is a Healthy-fats recipe.

Servings

Makes 4 servings

Nutritional Information

Nutritional analysis per serving: 210 Calories; Protein 5 g; Carbohydrate 20 g; Fat 14 g (60% Calories from Fat); Saturated Fat 2 g (9% Calories from Saturated Fat); Cholesterol 0 mg; Sodium 480 mg; Fiber 5 g.