Roasted Winter Vegetable Platter with Miso Aioli and Romesco Sauce

Ingredients

• Miso Aioli
• 1 to 2 tablespoons white miso paste
• 1 teaspoon Dijon mustard
• 1 garlic clove, peeled and minced
• ½ teaspoon kosher salt
• 1 large pasteurized egg yolk
• ½ cup extra-virgin olive oil
• 1 tablespoon lemon juice
• Romesco Sauce
• 1 garlic clove, peeled
• ½ cup (75g) raw cashews or slivered almonds
• 2 pieces roasted red bell pepper from a jar
• 2 tablespoons tomato sauce
• 2 tablespoons red wine vinegar
• 1 tablespoon finely chopped fresh parsley
• ½ teaspoon smoked paprika
• ⅛ to ¼ teaspoon cayenne pepper
• ½ teaspoon fine sea salt
• ½ cup (115g) olive oil
• Roasted Vegetables
• ½ medium kabocha squash, cut into wedges
• 1 bunch carrots, washed and tops trimmed
• 1 small cauliflower, cut into florets
• ¼ cup extra-virgin olive oil
• 1 teaspoon kosher salt
• 1 teaspoon ground cumin
• ½ teaspoon freshly ground black pepper