Roasted Romanesco and potatoes are tossed in a tangy- sweet red wine vinaigrette. Serve over rice or couscous for a vegetarian main or serve as a side to grilled chicken or roast pork. Otherwise gluten-free and vegan..
Preheat oven to 425 degrees. Coat a large rimmed cookie sheet with olive oil and toss the romanesco, potatoes, and onion in the oil. Sprinkle with salt and cumin and toss further until all the veggies are evenly covered with seasonings and oil.
Roast veggies for 22-24 minutes, or until the romanesco and potatoes are starting to brown around the edges, stirring the veggies halfway through.
Whisk together the vinaigrette ingredients in a small bowl or lidded jar (if in a lidded jar, just shake the ingredients) vigorously, or until the oil is starting to emulsify, or combine in with the vinegar and water.
When done roasting, toss the veggies with the vinaigrette in a serving bowl. Serve immediately or spoon over hot rice and serve immediately!