Roasted Heirloom Cauliflower with Gruyère-Mashed Butternut Squash and Caper Vinaigrette
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Ingredients & Equipment
What we send
- 2 ouncesbaby spinach
- 1 poundheirloom cauliflower florets
- 12 ouncesbutternut squash
- 2 tablespoonscapers
- 1 tablespoonpine nuts
- 1 tablespoonslivered almonds
- 1 tablespoonsherry vinegar
- 1 packethoney
- 2 packetsunsalted butter
- 2 ouncesshredded Fontina cheese
- 1 ounceshredded Gruyère cheese
- 1 tablespoonheavy cream
What You’ll Need
- olive oil
- kosher salt
- black pepper
- baking sheet
- 6" small pot
- Tree Nuts
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.
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.
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.
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.
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.
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!