The Sheet-Pan Cauliflower Readers Love

Make Melissa's recipe, or any of the most popular recipes of the week.

View in Browser Add nytdirect@nytimes.com to your address book. Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich. Saturday, October 17, 2020 The Sheet-Pan Cauliflower Readers Love This weekend make Melissa Clark’s roasted cauliflower with pancetta, olives and crisp Parmesan (above), Yasmin Fahr’s spicy butternut squash pasta with spinach or J. Kenji López-Alt’s chicken and cabbage salad with miso-sesame vinaigrette. Find more recipes in the collection below.   Julia Gartland for The New York Times. Food Stylist: Liza Jernow. Recipes for the Weekend ADVERTISEMENT   Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich. Roasted Cauliflower With Pancetta, Olives and Crisp Parmesan 45 minutes, 2 main-dish servings or 4 side-dish servings   Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Spicy Butternut Squash Pasta With Spinach 40 minutes, 4 servings   Ryan Liebe for The New York Times. Food Stylist: Simon Andrews. Chicken and Cabbage Salad With Miso-Sesame Vinaigrette 10 minutes, 2 to 4 servings (about 2 quarts)   Mark Weinberg for The New York Times. Food Stylist: Barrett Washburne. Pumpkin-Ginger Oat Scones 45 minutes, plus cooling, 12 scones ADVERTISEMENT FOLLOW US: Facebook | @nytfood | Pinterest You received this message because you signed up for NYTimes Cooking newsletter. Unsubscribe | Manage Subscriptions | Change Your E-mail | Privacy Policy | Contact | Advertise | California Notices Copyright 2020 | The New York Times Company | NYTimes.com 620 Eighth Avenue New York, NY 10018