½lbasparagus spears, ends discarded and spears sliced diagonally into 1-inch pieces
1tablespoonextra virgin olive oil, divided
¼cuppine nuts, toasted
¼cupfreshly grated parmesan cheese
Juice of half lemon, about 1 tablespoon
Zest of full lemon
Salt & pepper, to taste
INSTRUCTIONS
Preheat the oven to 425°F and line a baking sheet with parchment paper or a silpat mat.
Toss the cauliflower florets and cut asparagus in ½ tablespoon of olive oil. Season with a pinch of salt and pepper, and roast in the oven for 20-25 minutes, tossing halfway through, until the cauliflower begins to brown and soften (but is not mushy!).
Refrigerate until cool, about 15-20 minutes (you can either transfer it to a bowl or if you can fit the whole baking sheet in the fridge, this works faster since it's all spread out!).
Toss the roasted cauliflower & asparagus with remaining ½ tablespoon olive oil, pine nuts, parmesan, lemon juice, and lemon zest. Season to taste with salt & pepper. Serve cold or at room temperature.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.