We teamed up with blogger Lauren (of Flora & Vino) to create a healthy recipe pairing to enjoy in the New Year. Read on for this Rosemary Roasted Cauliflower Salad with Toasted Hazelnut and Mulberries paired with Bordeaux!
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.
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 Bordeaux Lot 161!
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!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
- 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 Bordeaux Lot 161 for the coziest pairing!
- 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.