Roasted Squash and Cauliflower with Cashew Tonnato
  • 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 Tbsp. 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)
  • Special Equipment:
  • A spice mill or mortar and pestle

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