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