Toss 1 head of cauliflower (cut into 1 inch florets) with 1 1/2 cups grapes, 3 tbls olive oil, 2 tbls capers, 1 tsp each grated lemon zest and kosher salt, add pepper to taste. Roast at 450F for 25 minutes.
Toss 8 bunches (2 1/2 lbs trimmed) baby carrots with 2 tbls olive oil, 3 sliced shallots, 1 tsp chopped thyme, and salt and pepper. Roast at 425F for 20 minutes. Stir 1/4 cup Greek yogurt with 1 tbls each honey and olive oil. Season with cayenne and salt. Drizzle over the carrots.