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Fall Panzanella

Ingredients

• 1/2 head cauliflower 1 1/2 pounds; cored and cut into 1-inch florets; large; about 3 cups
• 1 sweet potato 12 ounces; peeled and cut into 1-inch pieces; large
• 6 tablespoons extra virgin olive oil divided, plus more as needed
• 2 sprigs rosemary fresh
• 1 1/2 teaspoon kosher salt divided
• 1/4 teaspoon pepper
• 4 cups rye bread 4 ounces; torn into 1-inch pieces
• 7 ounces lacinato kale stemmed and chopped; 3 1/2 cups
• 1 pear cored, sliced 1/4 inch thick, and slices halved crosswise; or apple
• 1/3 cup pomegranate seeds
• 2 ounces block blue cheese chilled and sliced thin - sub with parm if preferred, or leave out entirely if desired
• 3 tablespoons cider vinegar
• 1 tablespoon shallot minced
• 1 tablespoon Dijon mustard
• 2 teaspoons maple syrup
• 3/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 5 tablespoons extra-virgin olive oil

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