Roasted Cauliflower with Chilean Grapes
2 pounds cauliflower, cut into florets
12 ounces whole grapes
8 thyme sprigs
3 tablespoons extra virgin olive oil
½ teaspoon Kosher salt
freshly ground black pepper
2 teaspoons balsamic vinegar
1 lemon, cut into wedges
flaky sea salt
Preheat oven to 400 degrees Fahrenheit.
Cut cauliflower into florets. Place cauliflower on baking sheet. Scatter grapes onto sheet pan as well. Toss everything with olive oil. Season with salt and pepper.
Roast cauliflower and grapes for 20-25 minutes, or until cauliflower is tender and grapes and juicy and beginning to burst.
Drizzle on a teaspoon of balsamic vinegar and serve immediately. Squeeze fresh lemon juice over the dish for a finishing touch. Season with flaky salt and pepper as desired.