Lemony Roasted Asparagus and Cauliflower Salad
500g cauliflower florets
250g 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 and pepper, to taste
Preheat the oven to 220 deg 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.