Roasted Cauliflower and Romanesco with Dijon Vinaigrette ACT

• servings: SERVES 12
• active time: ACTIVE 20 MIN: TOTAL 45

Ingredients

1 medium head Romanesco, cut into medium florets (about 6½ cups)

1 medium head white cauliflower, cut into medium florets (about 6½ cups)

1 medium head orange cauliflower, cut into medium florets (about 6½ cups)

3 Tbsp. canola oil

1¾ tsp. kosher salt, divided

1 tsp. black pepper, divided

3½ Tbsp. white wine vinegar

3 Tbsp. minced shallot (about 1 large

[2-oz.] shallot)

1 Tbsp. finely chopped fresh thyme

1 Tbsp. Dijon mustard

1½ tsp. minced fresh rosemary, plus leaves for garnish

½ cun extra-virgin olive oil

Directions

1. 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.

2. 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 stir-ring, 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.

3. 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.

—ANN TAYLOR PITTMAN

MAKE AHEAD This dish can be cooled and stored in an airtight container in the refrigerator for up to 2 days. Let stand at room temperature one hour before serving.

Notes

ROAST SMARTER

To ensure that the vegetables rich flavor lasts over a couple of days in the fridge, follow these suggestions.

PREHEAT THE PAN: Start with a sizzling-hot sheet pan for more caramelization and richer favor.

CREATE SURFACE AREA: Cut florets with some flat edges for more direct contact with the hot pan.

STAY IN TOUCH: Skip lining the pan: you want the vegetables to lie directly on the metal to encourage browning.