Cooked - Cauliflower & Romanesco w/ Vinaigrette

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Cauliflower & Romanesco w/ Vinaigrette

12.0

1 medium head Romanesco, cut into medium florets (about 6 ½ cups)

1 medium head white cauliflower, cut into medium florets (about 6 ½ cups)

1 medium head orange cauliflower, cut into medium florets (about 6 ½ cups)

3 tablespoons canola oil

1 ¾ teaspoons kosher salt, divided

1 teaspoon black pepper, divided

3 ½ tablespoons white wine vinegar

3 tablespoons minced shallot (about 1 large [2-ounce] shallot)

1 tablespoon finely chopped fresh thyme

1 tablespoon Dijon mustard

1 ½ teaspoon minced fresh rosemary, plus leaves for garnish

⅓ cup extra-virgin olive oil

Preheat oven to 425°F with racks in top third and lower third positions; place a 18- x 13-inch rimmed baking sheet on each rack to preheat.
Toss together Romanesco and cauliflower in a very large bowl. Drizzle with canola oil, and sprinkle with 1 teaspoon salt and ½ teaspoon pepper; toss gently to coat. Remove baking sheets from oven; immediately divide cauliflower mixture between pans, spreading evenly, and return to oven. Roast at 425°F, without stirring, until vegetables are browned in spots and tender (rotate pans between top and bottom racks halfway through cooking time), 20 to 22 minutes. Cool on baking sheets for 10 minutes.
Meanwhile, whisk together vinegar, shallot, thyme, mustard, rosemary, remaining ¾ teaspoon salt, and remaining ½ teaspoon pepper in a very large bowl; gradually whisk in olive oil. Gently toss in vegetables. Serve at room temperature.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 83 weeks ago

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