LOGIN
SIGN UP
Your free recipe manager,
shopping list, and meal planner!
Learn more!
Go to Community recipes!
Roasted Squash and Cauliflower with Cashew Tonnato
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 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)
  • subheading: Special Equipment:
  • A spice mill or mortar and pestle
Steps
Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!
 

Page footer