Tender roasted veggies with a salty-fresh herb dressing.

Roasted Veggies With Cornichon-Caper Herb Drizzle [Vegan]


Cooking Time




  • 1 medium head cauliflower, cut into bitesize pieces, stems included
  • 4 golden beets, peeled and cubed
  • 3 tablespoons olive oil + 1/2 cup olive oil
  • 2 large leeks or one bunch green onions, thickly sliced
  • 1/2 cup parsley, stems removed
  • 1/4 cup fresh mint
  • 1/4 cup fresh basil
  • 2 tablespoons capers
  • 2 tablespoons cornichons (baby pickles)
  • 1 lemon, juiced
  • 1 teaspoon sea salt, divided
  • 1/2 teaspoon black pepper, divided
  • 2 cloves garlic, minced


  1. Preheat oven to 350F.
  2. Arrange cauliflower and beets on baking trays, keeping them separate. Drizzle with olive oil and a few pinches salt. Roast for ~35-40 minutes until tender and slightly browned.
  3. While they roast, heat about 2 cups of water in a small saucepan. Bring to a boil, add leeks, and immediately reduce heat to simmer. Let cook 3-4 minutes, then remove from heat and drain. Set leeks aside.
  4. Combine all remaining ingredients - plus 2 tbsp of your blanched leeks - in a food processor and blend until smooth.
  5. When beets and cauliflower are done, remove from the oven and allow to cool for a few minutes. Transfer beets to a bowl, add 3/4 of your sauce and remaining leeks, then toss to coat.
  6. Spread beets on a platter, top with cauliflower. Drizzle with remaining sauce and serve.