Lemony Roasted Asparagus and Cauliflower Salad
yields: 4 -6 side servings
Ingredients
- 1 lb cauliflower florets, 1.5lb head
- ½ lb asparagus spears, ends discarded and spears sliced diagonally into 1-inch pieces
- 1 tablespoon extra virgin olive oil, divided
- ¼ cup pine nuts, toasted
- ¼ cup freshly 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.
