Whole Roasted Cauliflower with Grapes and Feta

It's rare that a vegetable can be called "trendy", but in the case of a roasted cauliflower, the name is earned. (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. You'll start by boiling the cauliflower until just tender (get the oven mitts out for this step), which allows the salted water to season from the inside, and then roast evenly in the oven. You'll add grapes and planks of feta to the baking sheet, which bring sweet and salty depth to the dish. And finish with the subtle punch of almost-pickled shallots and fresh oregano to tie all the flavors together, making this recipe a delicious way to make cauliflower a stunning centerpiece. This rendition is the one to make your go-to, thanks to streamlined steps and a spot-on flavor combination. You'll start by boiling the cauliflower until just tender (get the oven mitts out for this step), which allows the salted water to season from the inside, and then roast evenly in the oven. You'll add grapes and planks of feta to the baking sheet, which bring sweet and salty depth to the dish. And finish with the subtle punch of almost-pickled shallots and fresh oregano to tie all the flavors together, making this recipe a delicious way to make cauliflower a stunning centerpiece.

1 medium head cauliflower (about 2½ pounds)

1 shallot, finely chopped (about ⅓ cup)

2 tablespoons red wine vinegar

.25 cup olive oil, divided

¾ teaspoon kosher salt, divided, plus more for water

1 (1-pound.) block feta cheese, drained and patted dry

1 pound seedless red or black grapes (3 cups)

fresh oregano leaves, roughly chopped, for serving

Directions at realsimple.com

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