Roasted Squash and Cauliflower With Cashew Tonnato

Ingredients

• 1 delicata squash (about 1½ pounds), halved lengthwise, seeds removed, sliced crosswise into ¾-inch pieces
• 1 medium head of cauliflower (about 2½ pounds), trimmed, core removed, cut into 1-inch pieces
• ½ cup plus 2 tablespoons extra-virgin olive oil, divided, plus more for drizzling
• Kosher salt, freshly ground pepper
• 3 oil-packed anchovy fillets
• ½ Fresno chile, seeds removed, coarsely chopped
• 1 large garlic clove
• 1 6.7-ounce jar of tuna in olive oil, drained, larger pieces broken up
• ¾ cup raw cashews, divided
• 4 tablespoons fresh lemon juice, divided, plus more
• 1 tablespoon black sesame seeds
• 1 tablespoon coriander seeds
• 1 teaspoon fennel seeds
• 1 teaspoon crushed red pepper flakes
• 4 cups (loosely packed) mature arugula, torn
• 1 tablespoon drained capers
• Lemon wedges (for serving)
• A spice mill or mortar and pestle

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag