Past Recipes
Roasted Heirloom Cauliflower

Roasted Heirloom Cauliflower with Gruyère-Mashed Butternut Squash and Caper Vinaigrette

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Recipe Details

Story

We’re leaning further into cozy fall flavors with this spin on a past hit cauliflower dish. Here, Chef Andrea highlights multicolor heirloom cauliflower, roasting it until beginning to crisp, then combining it with fresh spinach, pine nuts, and almonds. It’s all tossed in a bright, tangy vinaigrette blending sherry, capers, and a touch of honey. On the side, mashed butternut squash laced with Gruyère and brown butter provides an extra dose of comfort that gives mashed potatoes a run for their money.

Tags

  • Vegetarian
  • Low Carb Diet
  • Quick Prep

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Andrea

By Chef Andrea

Nutritional info

  • Calories 640
  • Protein 16g
  • Total Carb 41g
  • Total Fat 48g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • baby spinach
    2 ounces
    baby spinach
  • heirloom cauliflower florets
    1 pound
    heirloom cauliflower florets
  • butternut squash
    12 ounces
    butternut squash
  • capers
    2 tablespoons
    capers
  • pine nuts
    1 tablespoon
    pine nuts
  • slivered almonds
    1 tablespoon
    slivered almonds
  • sherry vinegar
    1 tablespoon
    sherry vinegar
  • honey
    1 packet
    honey
  • unsalted butter
    2 packets
    unsalted butter
  • shredded Fontina cheese
    2 ounces
    shredded Fontina cheese
  • shredded Gruyère cheese
    1 ounce
    shredded Gruyère cheese
  • heavy cream
    1 tablespoon
    heavy cream

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 6" small pot

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 450°F. Rinse spinach and pat dry with paper towel. Rinse cauliflower and cut to ½-inch wide florets, if needed. Cut butternut squash cubes to 1-inch pieces, if needed. Roughly chop capers

  2. Season Vegetables

    Season Vegetables

    On a baking sheet, toss squash with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer on 1 half of baking sheet. On other half of baking sheet, toss cauliflower with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired and arrange in a single layer.

  3. Roast Vegetables

    Roast Vegetables

    Roast cauliflower and butternut squash until browned, 10-12 minutes. Then, remove baking sheet from oven and scatter pine nuts and almonds over cauliflower (not squash). Return to oven and roast until pine nuts are toasted, 2 minutes more. Remove from oven and set aside to cool.

  4. Make Caper Vinaigrette

    Make Caper Vinaigrette

    While vegetables roast, in a large bowl, combine sherry vinegar, ½ packet honey (use remainder to sweeten a cup of tea), and capers. Slowly whisk in 2 tablespoons olive oil and season with ⅛ teaspoon salt and pepper as desired. Set aside.

  5. Finish Squash

    Finish Squash

    Once vegetables have finished roasting, in a small pot, heat butter over medium heat, stirring occasionally, until golden and fragrant, 4-6 minutes. Remove from heat. Add roasted squash to pot with butter and, using a fork, mash until smooth and combined. Stir in Fontina, Gruyère, and heavy cream to combine. Taste and add salt and pepper as desired.


  6. Plate Roasted Heirloom Cauliflower

    Plate Roasted Heirloom Cauliflower

    Add spinach and roasted cauliflower to bowl with vinaigrette and toss to coat. Spread Gruyère-mashed butternut squash evenly onto serving plates, top with cauliflower and spinach, and dig in!

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