Try this wholesome meal of warm roots to ground and nourish your body.
1 head cauliflower, pulled apart of cut into small florets
1 medium butternut squash, peeled and cut into 2-inch pieces
6 to 10 garlic cloves, unpeeled
1 shallot, coarsely chopped
1/4 cup extra virgin olive oil
Kosher salt and freshly ground black pepper, to taste
3 to 4 whole sprigs rosemary
1. Preheat the oven to 425 F. Combine the cauliflower, squash, garlic, and shallot in a large bowl. Drizzle the olive oil over the vegetables, season with 1 teaspoon salt and a few grinds of pepper, and toss to coat. Pile the vegetables into a roasting pan or terra cotta baking dish. The vegetables shouldn’t be in a single layer–they’ll stay moist and steam each other when piled into the dish. Arrange the rosemary sprigs all around.
2. Roast the vegetables for 20 minutes. If they become a bit dry, drizzle with additional oil and add a few tablespoons of water–not a lot, just enough to bump up the moisture. After 20 minutes or so, the vegetables will be browning on top, so turn them with a spoon and continue roasting another 15 minutes, or until the squash is fork tender and caramelized on the bottom of the dish. Remove the baking dish from the oven. Cover the baking dish lightly with foil to allow vegetables to sweat and rest. After 5 minutes, the rosemary should be soft and fragrant. Any leaves remaining on the twigs can easily be pulled off and mixed with the juice. Enjoy!