The Grapes of Half

January 31, 2015

I know, the title’s a little weird, but it’s late and I needed something fast. Best I could come up with.

The topic’s even worse, so bear with me.

Made a new recipe tonight for guests. Of course. Why would we serve some tried and true dish when we can experiment on friends? Especially when half the time they don’t come out.

This one was good, but it came out nothing like the picture.

This was the goal:

cauliflower and grapes

That is Roasted Cauliflower and Grapes, found in the BittenWord food blog, which has some odd little recipes, but I like the authors.

They didn’t tell us to do this, but I read somewhere that if you want to cut a whole bunch of cherry tomatoes in half, filling a plate with tomatoes, then putting another plate on top, then sliding a knife between them does the job, so I figured it might work for grapes, and it did!


Put a bunch of grapes on the back of a plate:


Then cover with another plate, placed on top of the grapes right-side-up:


Then I held the plates, while Jim slid a knife between:


And voila:


(The truth is, the first batch worked perfectly; this batch was problematic. It has something to do with the amount of pressure you apply to the top plate. Nevertheless, it’s a brilliant technique which we’ll use again, but with refinements.)

The dish did not look like the above-most picture. The grapes lost a lot of liquid, which then caramelized on the baking sheet and burned. Very few of the grapes were intact by the end of the roasting process. It also took a long time to roast the cauliflower to the crispy, roasted texture that makes it taste so good… but it was still tasty enough and worth trying again.

Oh.. the recipe:

You toss a head of cauliflower florets in 1/4c olive oil, 3 minced garlic cloves, 2t chopped rosemary, salt, pepper and 1/2 pound of sliced grapes. Roast in 425 degree oven for 30 minutes, stirring halfway through.