Excerpted from "Umami Bomb: 75 Vegetarian Recipes That Explode With Flavor" by Raquel Pelzel,Workman Publishing ($19.95).
The stone fruit flavors and minerality of a dry Masciarelli Trebbiano d'Abruzzo 2017 ($12.99) ideally match the robust flavors of the roasted cauliflower, onions, and vinaigrette.
Pelzel writes, "Come late fall, when I'm looking to make dinner and warm up the house at the same time, this is one of my favorite vegetable dishes to cook. I heat the sheet pan with the oven, so when I add the cauliflower and onions they sizzle, just like they would in a skillet. I make a caper-parsley vinaigrette to add a little salty punch."
