Whole Roasted Cauliflower with Grapes and Feta

Serves 4


  • Bring a large, tall pot of generously salted water to a boil over high. 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.
  • Gently remove cauliflower from water with a large-handled strainer, a spider, or 2 slotted spoons; transfer to a plate. 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 ½ teaspoon salt. Roast until browned in parts, about 15 minutes. Meanwhile, cut feta into 12 (½ 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. Return to oven and roast until feta forms a golden crust, cauliflower is golden brown all over, and grapes have softened, 10 to 12 minutes.
  • Brush cauliflower all over with remaining 1 tablespoon oil and season with remaining ¼ teaspoon salt. Transfer cauliflower, grapes, and feta to a platter. Drizzle with shallot mixture. Top with oregano.

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