My parents used to tell me that if I kept frowning like that, my face would stay that way, which really only made me frown harder.
Recently, I saw a meme that read, “It takes XX (insert low number) muscles to smile and XX (insert high number) muscles to frown. Frown harder, let’s get ripped!”
Laugh. Out. Loud.
Lately, though, I feel like my face is frozen in permanent photographer face — the Canon body pressing firming into my third eye while my right eye is all squinty.
The face only a mother could love?
The face I make when I’m about to take the perfect picture of Rosemary Roasted Cauliflower Salad with Toasted Hazelnut & Mulberries.
So…am I ripped yet?
As you might have guessed, things have been busy here at Flora & Vino wrapping up 2018 eats and doing the holiday hustle.
Did my opening paragraph give it away?
Speaking of wrapping, have you finished your holiday shopping yet?
Because I haven’t started.
My annual snowman cards are sitting on the table as I type this, glittery, pristine, and unopened.
I’m not entirely worthless, though!
I can help you out with dinner.
So, I’ve been back on a roasted veggie kick, but then again, maybe I never left it.
If you ‘re a fan of my sheet pan meals, you’re going to love this one that comes together in less than an hour with some unexpected twists.
This grain-free and gluten free sheet pan meal has got some of my all-time favorite MVVs (Most Valuable Veg).
Tender cauliflower, sweet winter squash, and caramelized red onion seasoned simply with fresh pine-y earthy rosemary.
Pretty much winter in a nut shell.
Speaking of nut shells, this is my first recipe toasting hazelnuts and I sort of can’t believe I spent my entire adult life eating them raw!
Have you ever tried roasting and toasting them?
Their nutty flavor gets wonderfully deep and bold after roasting and removing shells.
I toasted them with mulberries here for a simple sweet and savory topping to this meal.
(See notes in recipe for instructions!)
If you don’t have hazelnuts and mulberries on hand, you can easily sub another nut and dried fruit in their place for the same intriguing texture and crunch!
Dan and I recently reinstated our weekly Wine Not Wednesday ritual– stopping everything midweek to sip on wine and talk about all of the things.
And you know I’m all about red wines come winter.
You’re going to love pairing these roasted veggies with this 90+ Cellars Lot 161 Bordeaux!
Whenever I’m asked my favorite red varieties, I usually go with Petit Verdot, Cab Franc, and Merlot.
This rare Bordeaux is a Cabernet Sauvignon-dominant red with Merlot and Cabernet Franc, which is probably why I love it so much.
Blending these varieties creates an elegant, full bodied wine with spicy dark fruit aromas and a rich, silky texture.
I’m talking cloves, dried fruit, and cherries.
The smooth boldness of this wine is perfect to sip on between bites of rosemary roasted veggies, hazelnuts, and mulberries!
Sure, I call this meal a “salad”, but you can enjoy this pan of veggies as a full entree or side, too.
I added chickpeas to my pan for extra protein, but you can omit this if you prefer to serve as a strictly veggie salad.
Prepare the toasted hazelnuts and mulberries in advance and pop a tray in the oven for easy weeknight meals and meal prep.
If you’re feeling fancy, serve this dish for a dinner party, holiday party, family dinner, or date night.
Don’t forget to uncork a bottle of Bordeaux for the coziest pairing!
If you make this Rosemary Roasted Cauliflower Salad with Toasted Hazelnut & Mulberries, let me know!
I’d love to hear how you enjoyed yours!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Come say hi on Instagram and use #floraandvino.
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1-pan roasted veggie salad topped with toasted hazelnuts and mulberries. Perfect for a weeknight dinner or side. Serve with a glass of red for fine dining!
- 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 (OPTIONAL)
- 1/3 cup toasted hazelnuts, roughly chopped
- 1/4 cup dried mulberries
- 2 TBS fresh rosemary, chopped
- 1–2 tsp avocado oil
- Himlayan sea salt, to taste
- Black pepper, to taste
- For serving: fresh parsley
- 90+ Cellars Lot 161 Bordeaux
- Preheat the oven to 400 degrees F and line a two baking sheets with parchment paper.
- 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.
- Bake for 30 minutes, stirring every 10 minutes to ensure even browning.
- 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.)
- 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.
- To assemble, plate the roasted veggies and top with toasted hazelnuts and mulberries, and fresh parsley. Serve immediately with an optional glass of Bordeaux!
- Store leftovers separately in the fridge for 3-5 days.
- Category: Entree, Side, Salad
- Cuisine: Vegan, Gluten Free, Grain Free
This post is brought to you by 90+ Cellars, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!