Roasted Cauliflower Salad Recipe and Bordeaux Pairing

Back on the roasted veggie kick—or maybe it never really stopped—this sheet pan meal is a must-try for fans of quick, delicious dinners. Ready in under an hour and packed with some unexpected twists, this grain-free and gluten-free dish highlights some of the all-time favorite Most Valuable Veggies (MVVs).

Tender cauliflower, sweet winter squash, and caramelized red onion are simply seasoned with fresh, piney rosemary, creating a meal that pairs perfectly with cooler weather and a great glass of wine.

Roasted Cauliflower Salad Paired with Lot 161 Bordeaux

For the perfect pairing, these roasted veggies go beautifully with 90+ Cellars Lot 161 Bordeaux. This classic Bordeaux is a blend of Merlot and Cabernet and offers a harmonious combination that’s easy to fall in love with.

Blending these varieties results in an elegant, full-bodied wine with spicy dark fruit aromas and a rich, silky texture. Think cloves, dried fruit, and cherries. The smooth boldness of this wine makes it an ideal match for savoring between bites of rosemary-roasted veggies, crunchy hazelnuts, and sweet mulberries.

Recipe:

• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 mins

Ingredients:

• 1 head of cauliflower, any color, finely chopped
• 1 small red onion, cut into wedges
• 3 cups winter squash, peeled and cubed
• 1 15 oz. can chickpeas, drained and rinsed
• 1/3 cup toasted hazelnuts, roughly chopped
• 1/4 cup dried mulberries
• 2 TBS fresh rosemary, chopped
• 1-2 tsp avocado oil
• Himalayan sea salt, to taste
• Black pepper, to taste
• For serving: fresh parsley
• And don't forget to uncork a bottle of Lot 161 Bordeaux for the coziest pairing!

Instructions:

1. Preheat the oven to 400 degrees F and line a two baking sheets with parchment paper.
2. Arrange the cut veggies and (optional) chickpeas on the first pan and drizzle with avocado oil. Sprinkle with fresh rosemary, Himalayan sea salt, and black pepper.
3. Bake for 30 minutes, stirring every 10 minutes to ensure even browning.
4. Remove from the oven and reduce the heat to 350 degrees F. Add the hazelnuts and mulberries to the second sheet and bake for 10-15 minutes, until fragrant and toasted. You'll know when the hazelnuts are done because they will start to brown and crack. (NOTE: Alternatively, you can achieve the same result on the stovetop over medium heat for ~10 minutes, stirring often.)
5. Remove from the oven, allow to cool slightly, then transfer to a bowl lined with a clean dish towel or paper towel. cover the hazelnuts with the towel and rub back and forth several times to remove the skins. Transfer hazelnuts and mulberries to a cutting board and roughly chop, if desired.
6. To assemble, plate the roasted veggies and top with toasted hazelnuts and mulberries, and fresh parsley. Serve with a glass of Lot 161 Bordeaux!
7. Store leftovers separately in the fridge for 3-5 days. 

We teamed up with blogger Lauren (of Flora & Vino) to create a healthy recipe pairing! The following are excerpts from Flora & Vino blog, read the full blog post here!