Roasted Squash and Cauliflower With Cashew Tonnato

Name: Roasted Squash and Cauliflower With Cashew Tonnato
Yield: 4 servings
Ingredients: 1 delicata squash (about 1½ pounds), halved lengthwise, seeds removed, sliced crosswise into ¾-inch pieces; 1 medium head of cauliflower (about 2½ pounds), trimmed, core removed, cut into 1-inch pieces; ½ cup plus 2 tablespoons extra-virgin olive oil, divided, plus more for drizzling; Kosher salt, freshly ground pepper; 3 oil-packed anchovy fillets; ½ Fresno chile, seeds removed, coarsely chopped; 1 large garlic clove; 1 6.7-ounce jar of tuna in olive oil, drained, larger pieces broken up; ¾ cup raw cashews, divided; 4 tablespoons fresh lemon juice, divided, plus more; 1 tablespoon black sesame seeds; 1 tablespoon coriander seeds; 1 teaspoon fennel seeds; 1 teaspoon crushed red pepper flakes; 4 cups (loosely packed) mature arugula, torn; 1 tablespoon drained capers; Lemon wedges (for serving); A spice mill or mortar and pestle

healthyish squash cauliflower anchovy chile garlic tuna cashew lemon juice sesame seed coriander fennel seed red pepper arugula capers lemon

Amelia Rampe

4 servings

Source

Ingredients

1 delicata squash (about 1½ pounds), halved lengthwise, seeds removed, sliced crosswise into ¾-inch pieces

1 medium head of cauliflower (about 2½ pounds), trimmed, core removed, cut into 1-inch pieces

½ cup plus 2 tablespoons extra-virgin olive oil, divided, plus more for drizzling

Kosher salt, freshly ground pepper

3 oil-packed anchovy fillets

½ Fresno chile, seeds removed, coarsely chopped

1 large garlic clove

1 6.7-ounce jar of tuna in olive oil, drained, larger pieces broken up

¾ cup raw cashews, divided

4 tablespoons fresh lemon juice, divided, plus more

1 tablespoon black sesame seeds

1 tablespoon coriander seeds

1 teaspoon fennel seeds

1 teaspoon crushed red pepper flakes

4 cups (loosely packed) mature arugula, torn

1 tablespoon drained capers

Lemon wedges (for serving)

A spice mill or mortar and pestle

Method

Arrange racks in upper and lower thirds of oven; preheat to 400°. Place squash on one rimmed baking sheet and cauliflower on another one. Drizzle squash with 1 Tbsp. oil, season with salt and pepper, and toss to coat. Drizzle cauliflower with 2 Tbsp. oil, season with salt and pepper, and toss to coat. Roast squash and cauliflower, tossing and rotating sheets halfway through, until squash is browned and tender, 35–40 minutes, and cauliflower is browned and tender with charred edges, 40–45 minutes.

Meanwhile, combine anchovies, chile, garlic, tuna, ½ cup cashews, 2 Tbsp. lemon juice, 6 Tbsp. oil, and 3 Tbsp. hot water in a blender and let soak 5 minutes. Purée on low speed, gradually increasing to high, until sauce is very smooth. Season tonnato with salt and pepper.

Toast sesame seeds, coriander seeds, and fennel seeds in a small skillet over medium heat, stirring, until fragrant, about 2 minutes. Transfer to a small bowl and let cool. Heat 1 Tbsp. oil in same skillet. Toast remaining ¼ cup cashews, tossing, until golden brown, about 3 minutes. Using a slotted spoon, transfer cashews to a plate. Pour off cashew oil into a small bowl.

Transfer toasted spices to spice mill or mortar and pestle and coarsely grind, then add to bowl with cashew oil. Coarsely grind cashews in spice mill or with mortar and pestle (with pieces no larger than ¼"). Transfer to bowl with spices. Add red pepper flakes and stir to combine (the dukkah should look like coarse wet sand).

Gently toss squash, cauliflower, and arugula in a large bowl.

Swipe ¼ cup tonnato on a plate. Top with one-quarter of squash mixture, then sprinkle with dukkah and capers. Drizzle with oil. Serve with lemon wedges alongside.