Food Ingredients Vegetables Cauliflower Roasted Cauliflower and Romanesco with Dijon Vinaigrette 4.3 (4) 4 Reviews This trio of Romanesco, white cauliflower, and orange cauliflower is sure to be a bright spot on your Thanksgiving table. By Ann Taylor Pittman Ann Taylor Pittman For 20 years, Ann Taylor Pittman built a career of creating healthy recipes at Cooking Light magazine, where she most recently served as Executive Editor. She is the recipient of two James Beard Foundation Awards: a feature writing award for "Mississippi Chinese Lady Goes Home to Korea" and a cookbook award for The New Way to Cook Light. She is now a freelancer specializing in recipe development, writing, and video. Ann lives in Birmingham, Alabama, with her husband, their 13-year-old twin boys, one big dog, and one little dog. Food & Wine's Editorial Guidelines Published on October 30, 2024 Tested by Jasmine Smith Tested by Jasmine Smith Jasmine Smith is a recipe developer and tester at Dotdash Meredith Corporation. In addition to her work in test kitchens, Jasmine is a freelance culinary producer for a variety of food festivals. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Chris Simpson / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by AUDREY DAVIS Active Time: 20 mins Total Time: 45 mins Servings: 12 Jump to recipe Embrace the idea that every vegetable side doesn’t have to arrive at the table piping hot with this colorful cauliflower recipe. The best way to pull off a feast with ease is to make as much ahead as you possibly can. Recipe developer Ann Taylor Pittman’s method for this vegetable side not only allows you to prepare it up to two days in advance but also requires no reheating. That’s right — you can serve this cauliflower side dish at room temperature. The recipe builds in robust flavors to ensure it stays vibrant and flavorful. The trick to this recipe is roasting the multicolored brassicas (we used Romanesco broccoli, white cauliflower, and orange cauliflower) at a moderately high temperature, so they become mellow and a bit sweet and develop lots of caramelized browned bits. While the vegetables are still warm after roasting, they’re tossed in a zippy vinaigrette that’s deliberately sharp and crisp so that it doesn’t lose its oomph after everything cools down. You’ll find that this technique works beautifully for year-round meal prep with other vegetables as well. (Summer squash is particularly lovely served this way.) You can serve the dish warm or cold; it can be made in advance and stored in the refrigerator and will still retain the beautiful colors in the dish. In short, it’s the ultimate side dish. Frequently Asked Questions Why is my roasted cauliflower not crispy? If you overcrowd vegetables on a sheet tray, they’re more likely to steam rather than crisp in the oven. Be careful to arrange vegetables such as cauliflower in a single layer on a sheet tray with plenty of room between the florets to ensure even browning. If you’re still struggling to cook crispy cauliflower, check the temperature of your oven; we recommend 400°F to 425°F for tender, oven-roasted vegetables. What is Romanesco? Despite its name, Romanesco broccoli is actually a relative of cauliflower, not broccoli. Its tight heads hold their structure when boiled, steamed, or roasted — and they get exceptionally crispy in the oven. The nutty, slightly sweet flavor is at its best when Romanesco is in season during the fall and winter months. Notes from the Food & Wine Test Kitchen Start with a sizzling-hot sheet pan for more caramelization and richer flavor. Preheating the pans helps develop a char on the vegetables more quickly, reducing cooking time and preventing them from becoming soggy. Make sure to cut the vegetables to approximately the same size to ensure even cooking. Cut florets with some flat edges for more direct contact with the hot pan. Skip lining the pan; you want the vegetables to sit directly on the metal to encourage browning. Make ahead This dish can be cooled and stored in an airtight container in the refrigerator for up to 2 days. Let stand at room temperature one hour before serving. Cook Mode (Keep screen awake) Ingredients 1 medium head Romanesco, cut into medium florets (about 6 1/2 cups) 1 medium head white cauliflower, cut into medium florets (about 6 1/2 cups) 1 medium head orange cauliflower, cut into medium florets (about 6 1/2 cups) 3 tablespoons canola oil 1 3/4 teaspoons kosher salt, divided 1 teaspoon black pepper, divided 3 1/2 tablespoons white wine vinegar 3 tablespoons minced shallot (about 1 large [2-ounce] shallot) 1 tablespoon finely chopped fresh thyme 1 tablespoon Dijon mustard 1 1/2 teaspoons minced fresh rosemary, plus leaves for garnish 1/3 cup extra-virgin olive oil Directions Preheat oven to 425°F with racks in top third and lower third positions; place a 18- x 13-inch rimmed baking sheet on each rack to preheat. Toss together Romanesco and cauliflower in a very large bowl. Drizzle with canola oil, and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper; toss gently to coat. Remove baking sheets from oven; immediately divide cauliflower mixture between pans, spreading evenly, and return to oven. Roast at 425°F, without stirring, until vegetables are browned in spots and tender (rotate pans between top and bottom racks halfway through cooking time), 20 to 22 minutes. Cool on baking sheets for 10 minutes. Meanwhile, whisk together vinegar, shallot, thyme, mustard, rosemary, remaining 3/4 teaspoon salt, and remaining 1/2 teaspoon pepper in a very large bowl; gradually whisk in olive oil. Gently toss in vegetables. Serve at room temperature. Originally appeared in Food & Wine magazine, November 2024 Rate It Print