• Gather all ingredients before starting recipe.
  

Roasted Cauliflower

• Preheat oven to 450°
• On a large cookie sheet lined with aluminum foil, drizzle olive oil over cauliflower florets.
• Roast for 30 minutes, checking half way through the time to turn the cauliflower making sure that the bottom does not burn. When done, remove cauliflower from sheet pan and set aside.
  

Roasted Grapes

• Reduce oven heat to 375°
• Add grapes to sheet pan used for the cauliflower, and roll grapes around to coat in the remaining olive oil.
• Roast grapes in a 375° oven for exactly 15 minutes
  

Garlic

• In the meantime, heat 2 tablespoons of olive oil in a large sauté pan over medium heat. Grate the garlic cloves directly into the pan and gently sauté until the garlic is soft and aromatic, about 2 minutes. Reserve until ready to combine with roasted ingredients.
• If using panko, add panko to the olive oil and garlic mixture after the garlic has softened. Continue to sauté until the panko becomes golden. Add a bit more olive oil if the mixture looks dry.
  

Pasta

• 10 minutes before grapes are done, bring water to a boil in a deep large pot.
• Add linguini and cook until al dente.

Assembly

• Using tongs, transfer linguini to sauté pan, allowing a bit of cooking liquid to be added to the mixture and combine.
  
• Drizzle with a little more olive oil to moisten.

Plating

• Arrange a portion of linguini on individual serving plates, top with roasted cauliflower and grapes, sprinkle with grated parmesan (if using).