Cauliflower roasted at high heat until the edges blacken and the interior turns nutty and sweet. Carrots glazed in butter and honey alongside. A sharp shallot vinaigrette ties it together and cuts through the richness. This is a vegetable dish that doesn't feel like a compromise.
Details
Time: 40 minutes | Serves: 4
Ingredients
- 1 medium head cauliflower, cut into large florets (Fruitful Hill Farm)
- 1 bunch summer carrots, scrubbed and halved lengthwise (Good Soil Food Hub)
- 2 shallots — 1 for roasting, 1 for vinaigrette (Down River Farm)
- 4 tbsp olive oil, divided
- 1 tbsp unsalted butter
- 1 tbsp honey
- 2 tbsp sherry vinegar or red wine vinegar
- 1 tsp Dijon mustard
- Kosher salt and black pepper
- Fresh parsley or carrot tops, roughly chopped, to finish
- Optional: 2 tbsp toasted pine nuts or capers
Instructions
- Preheat oven to 425°F. Toss cauliflower florets with 2 tbsp olive oil, salt, and pepper. Spread on one half of a large sheet pan, cut-side down. Peel and quarter one shallot; add to the pan. Roast for 20 minutes without disturbing.
- Meanwhile, toss carrots with butter (melted), honey, salt, and pepper. After the cauliflower has roasted 20 minutes, add the carrots to the other half of the pan. Roast everything together for another 15–18 minutes until cauliflower edges are deeply charred and carrots are tender and glazed.
- While vegetables roast, make the vinaigrette: finely mince the remaining raw shallot. Combine with sherry vinegar, Dijon, and remaining 2 tbsp olive oil. Whisk well and season with salt and pepper. Let sit for at least 5 minutes — the acid mellows the shallot.
- Arrange roasted cauliflower and carrots on a platter. Spoon the shallot vinaigrette generously over the top. Scatter with fresh parsley or carrot tops and pine nuts or capers if using.
- Serve warm or at room temperature — this dish holds well for an hour and is excellent the next day.
Variations
Add a handful of chickpeas to the sheet pan for protein and crunch. A spoonful of harissa stirred into the vinaigrette adds heat and depth. Crumbled goat cheese or ricotta salata scattered over the top at the end works beautifully. The carrot tops — if they came attached — can replace or supplement the parsley.
From Your Box
Cauliflower is from Fruitful Hill Farm. Store unwashed in a loose bag in the crisper and use within 4–5 days — moisture causes yellowing. Summer carrots are from Good Soil Food Hub. They're sweeter and more tender than winter varieties; store loosely wrapped in the crisper for up to 2 weeks. Shallots are from Down River Farm — keep in a cool, dry spot for 2–3 weeks.
