Platter of Roasted Whole Vegetables Recipe – Sunset Magazine

Ingredients

• CAULIFLOWER WITH HARISSA SAUCE
• 1 large cauliflower (3 to 3 1/2 lbs.)
• 3 tablespoons harissa paste, such as Villa Jerada
• 1/3 cup canola oil
• 1/3 cup extra-virgin olive oil
• 2 tablespoons lemon juice
• About 1 tsp. kosher salt
• Pinch of red chile flakes
• KABOCHA SQUASH WITH MISO TAHINI GLAZE
• 1 small kabocha squash (3 1/2 to 4 lbs.)
• 2 tablespoons red miso
• 1/4 cup tahini (sesame paste)
• 2 to 3 tbsp. lemon juice
• 1 teaspoon soy sauce
• 1/4 teaspoon toasted sesame seeds
• 1 tablespoon canola or other vegetable oil
• 1/2 teaspoon kosher salt
• SAVOY CABBAGE WITH CARAWAY
• 1 small head savoy cabbage (1 to 1 1/2 lbs.)
• 1 teaspoon caraway seeds
• About 1/4 tsp. kosher salt
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon zest
• 1 teaspoon lemon juice
• 1/4 cup sunflower or canola oil