Even though I roast vegetables all year round, I get particular joy out of doing it in fall. It’s dark now at 5:30 pm, and there’s just something comforting about an oven warming the house. And so many fall vegetables are perfect for roasting – potatoes! beets! fennel! cauliflower! squash! The options are endlessly delicious.
This dish is good warm or cold (if you have any unseasonably warm day, as happens often in San Francisco), and I’m really digging the tangy saltiness of it all. I can imagine some potatoes would be delightful in the mix, and you could add chickpeas to make it a full meal. We served it along side Mark Bittman’s Curried Chickpea Salad.
Tangy Roasted Vegetable Salad
- 1 large head cauliflower, cut into florets
- 1 pound Brussels sprouts, halved
- 1 – 2 fennel bulbs, sliced
- 2 – 3 tablespoons olive oil
- 1 onion, sliced
- ½ cup sundried tomatoes
- 2 tablespoons capers
Creamy Tangy Cashew Dressing
Adapted from Raw-nch Dressing at Plant Powered Kitchen
- ½ cup raw cashews
- 3 tbsp freshly squeezed lemon juice
- 1 ½ tsp red wine vinegar
- 1 tbsp raw tahini
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp (scant) sea salt
- 1/4 tsp freshly black pepper to taste
- 1/2 cup – ¾ cup water
- Preheat oven to 400 degrees.
- Toss cauliflower, Brussels sprouts, and fennel with 2 tablespoons olive oil, adding more if it seems a little dry. Sprinkle with salt and roast for 40 – 50 minutes.
- Meanwhile, heat sauté pan over medium heat. Add 1 tablespoon olive oil. Add onions and cook until just beginning to brown, 3 – 4 minutes. Reduce heat to low and cook until caramelized, 25+ minutes.
- Meanwhile, make dressing. Blend all dressing ingredients on high until smooth. Adjust seasonings to taste.
- Soak sundried tomatoes in warm water for 5 – 10 minutes and slice when soft.
- When vegetables are done, combine all vegetables, onions, capers, and sundried tomatoes in a bowl.
- Toss with dressing and garnish with parsley to serve.