Roasted Cauliflower + Squash with Kale + Garlicky Tahini Dressing

AuthorJulie

Roasted Cauliflower + Squash with Kale + Tahini Dressing

1 small thick-necked butternut squash
1/2 small head cauliflower
canola or olive oil
salt and pepper
half a bunch of kale, torn (discard the ribs)
crumbled feta (optional)
chopped almonds and/or walnuts, toasted
Dressing:
3-4 Tbsp tahini
juice of 1 lemon (about 3 Tbsp)
2 Tbsp olive oil
2 Tbsp plain yogurt or water
1-2 garlic cloves, crushed
salt and pepper

1

Preheat the oven to 425F while you peel and cut the squash into cubes - mine are usually around 3/4-inch. Cut the cauliflower into similar-sized florets (a bit bigger, maybe) and spread both out on a parchment-lined rimmed baking sheet. Drizzle generously with oil and toss around with your hands to coat. Sprinkle with salt and pepper and roast for about 25 minutes, stirring once or twice, until the veggies are soft and golden on the edges.

2
3

Meanwhile, stir the dressing ingredients together in a small bowl or measuring cup, shake them in a jar or blend in a small food processor or blender. Tear the kale into a shallow bowl, drizzle with a bit of oil and toss to coat, then top with the warm roasted veggies, some crumbled feta and chopped toasted almonds or walnuts, and drizzle with the tahini dressing. Serves 2-4.

Ingredients

 1 small thick-necked butternut squash
 1/2 small head cauliflower
 canola or olive oil
 salt and pepper
 half a bunch of kale, torn (discard the ribs)
 crumbled feta (optional)
 chopped almonds and/or walnuts, toasted
 
Dressing:
 3-4 Tbsp tahini
 juice of 1 lemon (about 3 Tbsp)
 2 Tbsp olive oil
 2 Tbsp plain yogurt or water
 1-2 garlic cloves, crushed
 salt and pepper

Directions

1

Preheat the oven to 425F while you peel and cut the squash into cubes - mine are usually around 3/4-inch. Cut the cauliflower into similar-sized florets (a bit bigger, maybe) and spread both out on a parchment-lined rimmed baking sheet. Drizzle generously with oil and toss around with your hands to coat. Sprinkle with salt and pepper and roast for about 25 minutes, stirring once or twice, until the veggies are soft and golden on the edges.

2
3

Meanwhile, stir the dressing ingredients together in a small bowl or measuring cup, shake them in a jar or blend in a small food processor or blender. Tear the kale into a shallow bowl, drizzle with a bit of oil and toss to coat, then top with the warm roasted veggies, some crumbled feta and chopped toasted almonds or walnuts, and drizzle with the tahini dressing. Serves 2-4.

Roasted Cauliflower + Squash with Kale + Garlicky Tahini Dressing
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