Quick Lunch: Roasted Cauliflower & Delicata Squash with Miso Dressing

 

delicata squash.jpg

Coming off a most excellent odyssey into the land of pig and smoke, my body was ready, okay screaming, for a hefty portion of unadulterated vegetables. Upon my return, I took in plenty of coconut water and a small fortune's worth of green juice from Luna's Living Kitchen to flush the porky demons out.  I made a special detox salad to quell my raw vegetable fix and then this one, which took me by surprise by its simplicity. The deep and nutty flavor of the cauliflower pairs perfectly with sweet, caramelized delicata squash, which is then magically elevated with a miso dressing that has an assertive dousing of rice vinegar. 

It was quick. It was vegetables. It was lunch. Now excuse me, I must tend to the ham roasting in the oven.  

Roasted Cauliflower & Squash with Miso Dressing 

The recipe is written as it was made that day for lunch. Which is to say that it serves one.  Please take liberties in doubling the vegetables. There was plenty of dressing left over to accommodate. In fact, I tossed it in with my detox salad and even had some on my scrambled eggs the next morning. Because, I'm weird and resourceful.  

1 delicata squash, halved lengthwise, seeded and sliced into half moons

1/4 head of cauliflower

3 tablespoons olive oil

1 teaspoon of salt

Preheat the oven to 400 degrees. On a large rimmed baking sheet, spread the cauliflower and squash on the sheet and toss evenly with olive oil and salt. Roast for 30-35 minutes, turning the vegetables so that they brown and caramelize on all sides. While the vegetables roast, make the dressing. When the vegetables are tender, remove from the oven and let them cool for a few minutes. Transfer them to a serving bowl and toss with dressing. Garnish with parsley and serve warm. 

To make the dressing:  

1 heaping tablespoon white miso  

4 tablespoons rice vinegar

1 two-inch nub of fresh ginger, grated  

1 garlic clove, crushed 

2 teaspoons hot pepper sesame oil

2 tablespoons olive oil

Combine the miso and vinegar and whisk together. Add the rest of the ingredients and whisk until combined. Drizzle over vegetables and toss thoroughly.